This post is not about the sausages, which are nonetheless very delicious, it is about the sauerkraut. I never liked sauerkraut, it is just too sour. But Christophe overheard from a radio show on how to reduce the sour taste of the kraut and followed the tips the next time he cooked it and it really turned out not as sour as the typical sauerkraut you would get in a german restaurant.
Not-so-sour-sauerkraut tastes incredibly flavourful. I cannot understand why the original recipe is so sour, it drowns the taste of the entire dish. I am absolutely pleased with the modified sauerkraut, which complements perfectly with the sausages (Nürnberger Rostbratwurst).
This dish is now added to our home menu. Welcome, sauerkraut. Better late than never.
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