Hungarian Sauerkraut & Sausage 

So you’re saying not to rinse? I’m trying to figure this one out watching various videos most people seem to be rinsing but are you rinsing away flavour?

@@crawnorris97 Yes, people rinse because they don't want it to be so sour tasting. I don't rinse but instead don't use all the juice if there is a lot, I use an ale, apples and a little brown sugar to balance out the acid, along with the pork fat and a longer cooking time it balances out but I like a sweet and sour flavor with a little malt from the beer, the apple cooks down and gives a little body to the juice. Different from this recipe in more ways than one I cut the sausage which will diffuse the salt further, and serve alongside mashed potatoes which knocks the salt down even more, not traditional but my take. I never rinse because I want the sour taste, a piece of browned sausage with kraut smeared in mashed potato is one of the best things on this earth. I also brown the sausage pull it and add it later so it retains flavor but if I'm using chunks of pork shoulder I'll leave it in. Sometime I use both which is really good for contrast.

Ahány ház, annyi szokás.

Salty