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<blockquote data-quote="hogslayer" data-source="post: 202854" data-attributes="member: 1263"><p>I made some kraut sausage about 10 years ago as an experiment. I had never heard of anyone doing it before at the time and I was curious about it. It was good but not as good as I thought it would be. You seem to lose a lot of the good kraut flavor when it cooks and it does change the texture as people said. It was good but I decided it hasn't been worth doing again. I personally would rather have regular sausage with kraut on the side instead of trying to put kraut in the sausage.</p></blockquote><p></p>
[QUOTE="hogslayer, post: 202854, member: 1263"] I made some kraut sausage about 10 years ago as an experiment. I had never heard of anyone doing it before at the time and I was curious about it. It was good but not as good as I thought it would be. You seem to lose a lot of the good kraut flavor when it cooks and it does change the texture as people said. It was good but I decided it hasn't been worth doing again. I personally would rather have regular sausage with kraut on the side instead of trying to put kraut in the sausage. [/QUOTE]
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