Quote:
Originally Posted by finnbow
Tremendous stuff. I make it at home as well. If anybody is interested in the secret to this stuff, let me know. |
I'm interested in the recipe. I used to get my kraut from a local Russian deli, but the owner retired. That plate looks damn good. I've even looked at special crocks and such but have yet to pull the trigger. I just brought back 10 pounds of Volga German sausage from Northern California.