@Shop-et-al wrote:
All Recipes has something called Bavarian Sauerkraut. It has bacon drippings and cooking sherry, among other ingredients. The food stylist showed the sausage on a bed of this sauerkraut. Would the church approve of this dish?
@HonnyBrown wrote:
Kathy, what about adding bacon grease and bacon? Bacon makes everything taste better.
@KathyG wrote:
My church has had a sausage supper every fall for decades. During COVID the event was modified, and somewhere along the line documentation paperwork was lost. Hubby and I volunteered to head up the kitchen (which is really just cooking sauerkraut and green beans since the sausage is grilled outside and chicken, mashed potatoes, and gravy are purchased from a nearby restaurant).
We got "someone's Mom's" recipe for green beans, but I've been searching the internet trying to find a super simple way to jazz up canned sauerkraut. Any type of seed or whole spice has been vetoed, and as we will potentially go through nine commercial-sized cans I don't want to go crazy with pricey ingredients. Any ideas?
When I come up with a couple of potential recipes I plan on making very small servings of each so Hubby and I can taste each and come up with the winner.
@Madetoshop wrote:
I would leave the sauerkraut as is. I nor any of my family or friends would welcome an added meaty taste. The texture and sour taste would accompany the sausage as is. I would also leave the string beans alone aside from adding a touch of butter/olive oil, salt and pepper provided they are fresh or frozen. Are you using canned string beans?
However, you know your guests' palettes best. Good luck! That's a whole lot of dinners!
@KathyG wrote:
My church has had a sausage supper every fall for decades. During COVID the event was modified, and somewhere along the line documentation paperwork was lost. Hubby and I volunteered to head up the kitchen (which is really just cooking sauerkraut and green beans since the sausage is grilled outside and chicken, mashed potatoes, and gravy are purchased from a nearby restaurant).
We got "someone's Mom's" recipe for green beans, but I've been searching the internet trying to find a super simple way to jazz up canned sauerkraut. Any type of seed or whole spice has been vetoed, and as we will potentially go through nine commercial-sized cans I don't want to go crazy with pricey ingredients. Any ideas?
When I come up with a couple of potential recipes I plan on making very small servings of each so Hubby and I can taste each and come up with the winner.
@Shop-et-al wrote:
More laundry. Really should invent and patent the self-cleaning laundry. Sort something, clean something, and stop when it is time for the weekly football.