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    You are in: Home / Recipes / Real German Sauerkraut and Variety Meats Recipe
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    Real German Sauerkraut and Variety Meats

    Average Rating:

    2 Total Reviews

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    • on January 02, 2014

      This was delicious! I did change it up a bit but not much. I browned the pork and kielbasa and took them out of the pot. I did not add hotdogs. I sautéed the onions a little bit to get the little brown bits up from the bottom of the pot. I also added some raw onions and a little chicken broth to the pot after layering because our sauerkraut had very little juice. Everything else just as written. My husband loved it! Definitely will make again! Thanks!

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    • on January 02, 2008

      Disclaimer -- PAFoodie is my Mom and I am, of course, a bit biased. :D Since this wonderful dish is required eating on my table for New Year's Eve I took some photos -- one of the uncooked cabbage/kraut mix so people can see how it really does cook down and another of the plate. I often increase the kielbasa because everyone in my family always wants more of it. I wanted to note that the Ball Park hot dogs that swell up when cooked do not do well in this recipe. I like Nathan's best, Hebrew National are also very good, but Oscar Meyer gives a good result if you can't get the kosher dogs. Also, a wide pot is better than a tall one and if you use a tall one you may need to gently stir it a couple times. Sometimes I make caraway dumplings -- see Oh No! No Potatoes! Stew W/ Caraway Dumplings -- on top in the last half hour.

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    Nutritional Facts for Real German Sauerkraut and Variety Meats

    Serving Size: 1 (352 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.1
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 8.3 g
    Cholesterol 40.0 mg
    Sodium 2812.1 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 11.4 g
    Sugars 10.8 g
    Protein 12.4 g

    The following items or measurements are not included:

    pork ribs


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