This is the sauce we served on our Kern's bratwurst. It would also be fantastic on hot dogs or any other German style sausage.
3/4 cup sauerkraut, well drained
1/2 cup regular mustard
1/4 cup whole grain mustard
1/4 cup onion, minced (I used Vidalia)
1-2 T brown sugar
1 large dill pickle, finely diced
splash light beer or white wine
salt and pepper to taste
In a medium bowl, mix together ingredients. 
Taste and adjust as desired.
Cover tightly and refrigerate at least one hour.
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Comments: 18
I have never heard of this, but it sure sounds interesting.
That looks good
You lost me at sauerkraut!
As much as I like sweets things, I'd probably skip the brown sugar in this. I'd give it a try with the one ingredient omitted. (I wonder what is would be like with a little horseradish substituted?) I've got four pounds of white hots to blacken I'd slap a little of my version on.
Rob, what are white hots?
This is great! I wish we could get those great Northern ( German and Polish ) sausages like you guys !
yummy! I used to be a big Days of our Lives soap opera fan and one of the characters had a famous family recipe for Piccalilli so I've always wanted to try it
I bet this tastes great with those YUMMY brats!!!
yum
Hi Shannon
Looks good!
Too much work for me, sweetie. I'll just use a jar from the store.
thanks for sharing
I'm not sure about this. I'm not a big mustard fan. A little dab of it is all I can handle.
Never heard of it; never had it. But I'd try it!
I can't think of anything I wouldn't try.
Well, yeah I can. Bull balls. LOLOL