On Sat, 13 Nov 2004 03:12:43 GMT, 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.?

Depends. I make a mean pork stew with sauerkraut and sour cream,
seasoned with paprika, onions, caraway, and garlic. I also sometimes
cook chops or roasts with sauerkraut seasoned with chopped apples or
applesauce (depending on what I have), bacon, white wine, brown sugar,
mustard, paprika, oregano, thyme and s&p. It's good both ways.

Regards,
Tracy R.