Recipe: Sauerkraut and Mettwurst

One of my grandma’s favorite meals to make for us was sauerkraut and metts. For her, it was pretty simple: Eckerich Farm smoked sausage, canned sauerkraut, an apple (to cut the sour, she said), simmered on the stove until everything is heated through.

When Terry and I started dating, I remember going to Findlay Market– one of the first times he’d been– and explaining this to him. He likes sausages, and he likes sauerkraut, so I made it for him. He loved it! He asked me for it again this weekend, as we stared at the sausages at Kroeger Meats at Findlay, so I happily obliged.

Sauerkraut and Metts (a little updated)

1 pound of mettwurst (I used the bier metts from Kroeger’s)
2 pints of sauerkraut (I used their house-made sauerkraut; I really should get my friend Ed to give me his recipe, I hear it’s great!)
1 apple
1 bottle of beer

In a heavy pot, sear the mettwurst– just a nice brown crust on the outside. This should take just a few minutes. When browned, top with sauerkraut and nestle in a cut apple. Take a good sip of your beer (test for quality!) and pour the rest in the pot. Turn the heat down to medium, and allow to simmer, undisturbed, for about an hour.

Super simple, and super delicious. This is often served with mashed potatoes (at least it was at my house), but since Terry had made dessert that evening, we skipped the potatoes.

Sauerkraut and Mettwurst
I know. Sauerkraut and mettwurst don’t really photograph well. But trust me, it was tasty.

Unfortunately, I do not have pictures of the banana pudding. I don’t know why. Maybe I was tired? Who knows. However, here is the recipe:

Not Yo’ Mama’s Banana Pudding
Recipe: Paula Deen on Food Network

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.