Don’t get me wrong. There have been plenty of times that I’ve wanted to kill Rickey Jones over the course of the last 40 years; however, it has never been at meal time…unless he wasn’t here when I was ready to put it on the table!
Seriously, Ric is extremely easy to please, and one of his favorites is the sauerkraut he and I have fairly often. The only thing that varies is the type of meat I use in it because I vary from the brats that I cook myself, to precooked brats, to German sausage, to plain old beef wieners…never anything but beef! If you are not familiar with the particular flavor of bratwurst, I’d work up to it since it is a bit of an acquired taste, I think. Today, I am using Pederson’s all natural franks.
1 Large Yellow Onion, chopped or ringed
Bacon Drippings, I use at least 3 tablespoons.
Garlic Salt, to taste
Meat, your choice
1. Melt bacon fat in deep pan.
2. Drop onion rings in the fat, stirring occasionally. I season with garlic salt at this point.
3. Add sliced meat to onions, and continue to stir occasionally until onion is tender.
4. Drain sauerkraut very, very well. Stir into meat and onion mixture. Cook until kraut is completely warmed throughout.
It’s pretty tangy, but we love it. Of course, I don’t advocate often using any meat that contains the “ites” and the “ates” so you if you serve often, you might want to spend the extra to get the natural meats. Then, eat all you want since it’s all low carb!