Sauerkraut Salad is really good, and surprises the daylights out of people! They don't know what it is!
Drain it and rinse well to freshen it, and also get rid of a lot of the acid taste. Then do the oil and vinegar dressing thing, with sugar in it, and celery seed ----that's what gives it it's characteristic flavor.
The original uses hot bacon grease and vinegar, and of course the bacon pieces you fried.
The "rich" version, you cut across the ends of the pkg. of bacon so they're little strips, and while they're frying add chopped onion, celery, green pepper and cook it all together. Then add about as much vinegar as you have grease, maybe less, sugar, and celery seed. Toss the whole mess with the sauerkraut and let it sit in the fridge for awhile.
Letting it marinate softens up the celery seed so it doesn't stick in your teeth, and spreads the flavor.
If you use bacon grease, you'll have to heat it up to serve or it will be disgusting. If you use olive oil, you can serve it cold. Actually, room temperature or slightly warm is more traditional.
Don't tell them what it is until after they try it! They wouldn't touch it if they knew, and then they discover it's really good.
Why not make sauerkraut cake while you're at it? You'll fool them with that too. It's a dead ringer for coconut, only it actually tastes better (and doesn't have the cholesterol of coconut either).
Diane S.
(1/25/02)
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