Reply #20: Even my neighbor,

[necso]

who is old-country German, "waters" down the sauerkraut some when she cooks with it.

And beer is one of the things that I have seen used (I go for chicken broth or water myself -- if I use anything) with sausages and kraut.

But baking or broiling (or grilling or frying) to the point where it is starting to burn adds richness and complexity to the flavor, in my opinion.

A good mustard or mustards are also normal accompaniments.

Maybe the thread-originator ought to call somebody -- one wouldn't want to spend Easter Sunday hearing complaints about the kielbasa.