I have used the recipes in Ryeks book so far, but jack up a few of the spices for a more pronounced taste.
Well I would assume these are going to be fresh sausages, not cured. With that in mind, I would start off with the meat and add sauerkraut and cheese until you think it taste good.
I'm wondering how you would prepare the meat. I'm guessing the way corned beef is when its done, you would have to use it in a shredded form.
I wonder how it would be if you incorporated some pork into to help bind things together? I think this is a worthy project. I just told my wife, whos 50/50 Polish & Russian about this idea of making Kielbasa WITH sauerkraut in the sausage itself. She said go for it
This is another cool thing about making sausage, just like fatties, the only limits to ingredients are your imagination. Although I would draw the line at something like skittles or pop rocks LOL