Krautswurst

[rstr hunter]

Here's my take on Krautswurst.

The mix.

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• rstr hunter
• Nov 27, 2012

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• rstr hunter
• Nov 27, 2012

We did 5# of this.  Strong carroway taste in the test pan but thinking freezer may mellow it along with poaching in beer.  Again sorry for the lack of pics as we had multiple batches of sausage in process at the same time.

 

[solaryellow]

Tell me more. Do you mind posting a recipe? I love kraut, but have never tried mixing it into the sausage.

 

[bigbob73]

I love this sausage. Should be making some soon.

 

[chef jimmyj]

Rstr Hunter...You have been making some killer Sausage recently but DUDE, you are killing us with great Pics and NO RECIPES! Please, help us out...JJ

 

[rtbbq2]

Would love the recipe. My sausage equipment is ready to go.....Patiently waiting here is frozen Minnesota........

 

[smokinhusker]

Looks great and X2 on the recipes! Never tried these but definitely would!

 

[rstr hunter]

I used Len Poli's recipe for this off his site.  No changes.  If you google it it should be there.   Looking forward to seeing more Q-view of this. 

 

[rtbbq2]

Rstr Hunter.........Thanks for the sausage website. I will be making some of this one of these days...

 

[couger78]

 Looking forward to seeing more Q-view of this. 

Here ya go!  

Krautwurst was a big hit when I made it a while ago. Makes a mean 'reuben-like' sandwich on rye.

http://www.smokingmeatforums.com/t/121330/krautwurst-kielbasa-with-many-pix

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• couger78
• Nov 28, 2012

 

[rstr hunter]

Makes a mean 'reuben-like' sandwich on rye.

That was my thoughts a I sampled it.  Am looking forward to trying it.  Thanks Couger.

 

[driedstick]

That looks awesome

 

[boykjo]

Looks great RH..................

 

[bluebombersfan]

Those look amazing!  Would love to try those.

 

[rtbbq2]

Here ya go!  

Krautwurst was a big hit when I made it a while ago. Makes a mean 'reuben-like' sandwich on rye.

http://www.smokingmeatforums.com/t/121330/krautwurst-kielbasa-with-many-pix

KW_pan_sml.jpg

• couger78
• Nov 28, 2012

This looks great...I make a mean sausage simmering glaze sause. Try it with any fresh or smoked sausage. I simmer the sausage in about 1/4 cup water, 3 TBS worcestershire sauce and 2 TBS butter or margarine. Let the sausage simmer with the lid covered for about 15-20 minutes on low. Once the sausage is cooked through remove the lid and let the liquid evaporate and reduce. When most of the water is gone you will have a nice caramelized sauce that will be sticky and very delicious. If it reduces too fast and starts to burn, add a little more water and it comes back to life. Let it reduce again uncovered until you get the consistency you desire....enjoy!