KRAUT info
Sauerkraut has been available since Bratfest 1. It is often used as a
condiment or topping for the brats. And that's how it started in the
early years. Kraut was taken directly out of the bag or jar, put in bowl,
and was relatively unmodified and lacking significant flavor.
That has changed over the years as various folks have offered their
hand at making kraut into a true stand-alone side dish. Leigh
Broadhurst provided an excellent version for several years. The latest
revisions have been spectacular, nothing like kraut straight out of
the jar.
Wisconsin is the largest producer of sauerkraut in the US. We
recommend using fresh Wisconsin kraut if possible. Fresh kraut
can be found in the refrigerated foods section of the grocery
store (near the refrigerated pickles). One reliable brand is
Flannagan Kraut ,
produced by GLK (Great Lakes Kraut) Foods, a kraut producer
since 1900 in Appleton, Wisconsin (Nick's home town).
Otherwise, kraut in jars is preferable
to canned.
This recipe is about the best we've seen. Thanks to Maria Banks.
Grandma Kruse kraut recipe