Weiners and Bavarian Kraut....

[Emmernellie]

ensive Does anyone have a kraut and weiners recipe?

[NulloModo]

Bavarian Sauerkraut and Wieners

1 Package Wieners
1 Package Sauerkraut

Combine ingredients in large pot and cook until done.


Seriously though: This is a fairly open and blank slate dish, and one I enjoy cooking in various variations myself. Start off with a good sausage of some variety, I like kielbasa myself, but bratwurst, knockwurst, etc, are all also great. Brown the sausages in a deep pan, adding a little oil if neccessary, cooking them just enough to get some color onto them. Remove the sausages and toss in a bit of chopped up bacon, cook to render the fat, then reduce heat to low and add some sauerkraut (I like traditional style more than the crispy spring kraut, but take your pick), some carraway seeds, a little garlic, salt, and pepper. Put your sausages back in with the heat on low, cover up the pan, and let it simmer for an hour or so, letting all the juices mix and mingle. If it looks as if it will dry out add some beer to get it alittle wet again.

[scott123]

Hey Nullo, you've found kielbasa, bratwurst or knockwurst without dextrose? I've been searching far and wide for a non sweetened sausage. I've found hot dogs without sugar but not sausage.

[NulloModo]

Well, one method that works is to go to a local butcher (if you have some) and place a special order for sausages without sugar. Mine, and others I have heard of, are more than willing to do this, although it does cost a bit more. You do end up getting fresher sausage in the process however.

In general however a rule of thumb many people use is that if the carb count of an item is less than 1 gram, it is most likely not going to contain enough dextrose to cause a noticeable spike. It is nearly impossible to go through the day without ingesting trace sugars somewhere, and even Dr. Atkins' beloved Splenda is suspended in a dextrose base (both packets and bulk).

edit:

BTW, I Am assuming you are the same Scott from eG? Welcome, nice to see you visiting.

[scott123]

Well, one method that works is to go to a local butcher (if you have some) and place a special order for sausages without sugar. Mine, and others I have heard of, are more than willing to do this, although it does cost a bit more. You do end up getting fresher sausage in the process however.

In general however a rule of thumb many people use is that if the carb count of an item is less than 1 gram, it is most likely not going to contain enough dextrose to cause a noticeable spike. It is nearly impossible to go through the day without ingesting trace sugars somewhere, and even Dr. Atkins' beloved Splenda is suspended in a dextrose base (both packets and bulk).

The butcher idea is a good one, thanks. I have to agree with you about trace sugars as well. I couldn't live without my hellmans mayo. But the bulking agent for splenda is maltodextrin not dextrose. There are similarities between them, but the biggest difference would be glycemic impact.

I do think that trace sugars are not all created equal. Consuming a little bit of a disaccharide such as table sugar is not quite as damaging as the greater glycemic impact from dextrose, which in turn is not as damaging as ketogenically impacting frucose.