So I am extremely curious how many people will even continue to read this particular blog. I don’t know about you and your friends but my peeps seem to have a love it or hate it response when I bring it up.  I will especially be waiting for a comment from SF if he actually reads this one.
I will confess that up until a year or so ago I rarely ever bought it. The only time I used it was on hot dogs and half the time I forgot to take it out of the fridge so it never got on my dog. Luckily it lasts an insane amount of time in the fridge but I have thrown it out on occasion. I vaguely remember sauerkraut being in the house when I was a kid though I don’t recall ever having it any other way than on a dog. If my mom reads this I’m sure she can shed some light on if we had it any other way.
My husband and I had dinner at a friend of ours; who happens to be Polish; where he was going to make us dinner and asked if we liked sauerkraut. We said sure and the whole time I was thinking OK we are going to have hot dogs. I was pleasantly surprised with how delicious and simple it was, best of all I normally have everything on hand; minus the polish mustard that my husband fell in love with. This can easily be made any night of the week

Side note: after 3 attempts I was finally successful making my very own sauerkraut from the cabbages in my garden. Most certain the only reason for my success was that I left it on my desk in my kitchen in plain sight. Not being a fan of having cluttered counter tops; my other attempts I had the crock in the pantry. Out of sight out of mind and that simply doesn’t work when you are basically performing a fermentation science experiment.

1 medium or large onion diced
1 Package of Sauerkraut – slightly drained
1 package of Kielbasa – sliced into bite size pieces
1 package of bacon – diced
Freshly cracked black pepper
Mustard (optional)

Saute the bacon till crispy, remove the bacon to a paper towel lined plate to drain & most of the fat from the pan leaving about a tablespoon or two so you can saute the onions. Once the onions are slightly opaque; about 3-4 minutes; add the mostly drained kraut and saute for a bit working to get all the browned bits off the bottom of the pan. Add the Kielbasa and cook for a couple of minutes, add the bacon back in and dinner is served.