By Sue Lau | Palatable Pastime
Ask anyone who has ever been to the Ohio Sauerkraut Festival in Waynesville, held every second weekend in October, if they have eaten a German Sundae and they will give you a knowing look and a resounding “Yes!” And each year we go and enjoy all the kraut foods (I am sure most people have heard me talk about it) which we enjoy in excess. I invariably end up thinking of my friend Bergy while I am there, eating something like this. I always feel for Bergy because she lives in the Okanagan Valley of British Columbia, loves sauerkraut (maybe even as much as I do!) and can’t have sauerkraut that weekend, not because she is so far away (although admittedly, that is a potential logistics problem) but because when it is Kraut festival time, it is always Canadian Thanksgiving. AKA Canadian Turkey day.
And while she is enjoying her turkey dinner, I am invariably stalking the streets of Waynesville in search of the perfect sauerkraut treat. There are sauerkraut balls, sauerkraut pizza, sauerkraut and pork, sauerkraut pie, sauerkraut bread, sauerkraut fudge, sauerkraut cabbage rolls, sauerkraut on reuben sandwiches, sauerkraut donuts, and occasionally the German Sundae (that is, if I have any room left to devour it!)
To be true, their version is served on a baked potato, and that can make for awkward eating carrying a bowl with a flimsy plastic fork down the street, trying to cut through the potato jacket while trying to peek at arts and crafts. I always thought it would be more like ice cream if it were done as mashed potatoes, making scoops of mashed in the bottom of the bowl. Then topped with other delicious things. I also made a detour about the bacon they top theirs with (artificial Bacos), but this would also be good with crispy crumbled bacon. And the kraut you can also simmer as I do in many of my recipes to be extra tender and full of flavor. Your choice.
So I do hope you enjoy this for Oktoberfest or even on the dates of the Ohio Sauerkraut festival, held the second weekend of October. Until tomorrow-
- 4 cups hot cooked mashed potatoes
- 16 ounce can sauerkraut, drained and heated
- 1 pound smoked sausage, diced and browned
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 scallions, sliced
- salt, black pepper, and sweet paprika
- 4 pimento stuffed Spanish olives
- Place mashed potatoes in a bowl (as you would scoops of ice cream), and top with remaining ingredients.
- Serve hot.
From the kitchen of palatablepastime.com
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