Shaker Gourmet

Whatcha been cooking up in your kitchen lately, Shakers?

Share your favorite recipes, solicit good recipes, share recipes you've recently tried, want to try, are trying to perfect, whatever! Whether they're your own creation, or something you found elsewhere, share away.

Also welcome: Recipes you've seen recently that you'd love to try, but haven't yet!

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I didn't take a photo of it, because it slipped my mind FOR SOME REASON, but the dish on which I burned my hand the other night was one I'd made for a friend who had joined us for dinner, who is the son of a German immigrant and a Polish immigrant. He gave two big thumbs up to this very simple but tasty dish, so I figured I'd share the recipe.

I always hesitate to offer a number of servings, because everyone eats different portion sizes, but this made enough to fill me and two very hungry men, plus there was enough leftover to send a hearty helping home with our friend.

He mentioned, by the way, that his mother used to make a very similar dish, but added white beans to it. I'm definitely going to try that next time!


Four medium sized knackwurst (precooked)
One large smoked polish sausage (precooked)
One 16 oz. jar of Bavarian style sauerkraut
1/3 cup water


Cut sausages into 2-inch long pieces. Puncture each piece with a fork. Place in bottom of dutch oven. Pour water and sauerkraut on top. Cover and let marinate for two hours.

Preheat oven to 375. Cook covered for 75 minutes. Stir halfway through. Let rest for a few minutes before serving.

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