Wayne Boatwright wrote:

>I've made pork and sauerkraut for years, either a small roast or "country
>style" ribs with fresh pack sauerkraut, often with caraway seeds, a few crush
>juniper berries, a teaspoon or two of brown sugar, etc.
>
>I've never used sour cream in it, but I have eaten it in a couple of
>restaurants.
>
>Do any of you add sour cream? Suggestions on conbinations of seasonings,
>etc.?
>
>TIA
>
>
>
I added sour cream when cooked with kielbasa (sp?). Pretty good!

Bubba