Steve Kroll, that is a common way here to eat saurer kraut
I think it's common in certain areas, but for the most part, I don't see it here much. My grandmother (who was born and raised in a German commune in Iowa) always ate sauerkraut over potatoes, too, which is where I picked it up.
We had dumplings a lot, too. My gram's family came from southern Germany, so we knew them as knodels, but the same thing really. Her specialty was pork hocks and sauerkraut. She'd sear the hocks and put them into a pressure cooker (which I still have somewhere) along with the kraut, a chopped onion, a couple green apples, and a chunk of butter. The pork fat would render into the kraut. That meal was heaven for me.My grandmother made "Boiled Dinners" with sauerkraut and potatoes as the main ingredients. She added wursts, pork ribs, carrots and what other pork products that were on hand that needed to be used up. Sometimes kartoffelklosse were used in place of the potatoes. She would also use cabbage instead of kraut.
Two combinations that I've always liked are beer and M&Ms and vanilla ice cream with potato chips (plain, not flavored ones) crushed up in it. Just me.
Two combinations that I've always liked are beer and M&Ms and vanilla ice cream with potato chips (plain, not flavored ones) crushed up in it. Just me.