Wayne 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.?

I tried it with heavy cream earlier this year, and it was awesome.

Bob