> I need a recipe for a good stout sauerkraut. Or is there a brand that's got
>
> a stronger kraut taste than Frank's?

I only buy the kraut in the plastic bags in the meat department, never the jars or cans. My last experience with a jar of Kraut I opened it and it smelled like something had just died; either somebody already opened it or it didn't seal correctly. I never cared for the canned kraut because canned veggies pick up a little of that metallic taste. And of course, I slow cook it in the crock pot with a piece of fatty pork, as the pork fat will help break down the kraut a little, although I have also found that a tablespoon of bacon grease per pound of kraut does the same thing. Add salt, pepper and caraway seeds, cook low overnight, and in the morning it will have the color of brown mustard and you know it is done. You can cook sausages with them, provided they are uncooked, putting them in at the beginning. If you have cooked sausages, like Hillshire Farms Kielbasa or even hot dogs as an example, you can put them in the crock pot a half hour before you're ready to eat and they'll warm up.