How a Food-Blog Recipe Works. Sausages with Sauerkraut, etc.

I have now forgotten how many times I have made this particular dish in the last month or two. I call it a "dish" because it is not yet a "recipe." I think this is #4. If you are a food blogger, this is just what we do .... A recipe is like math: add/subtract/multiply/divide. Erase. Start over.

I love this particular version because I added mushrooms, onions, and thyme. I also added some bacon, but it's flavor was lost. Still, why didn't I add chunks of ham?

In all my trials, there is one thing I have learned. The sauerkraut is not that important. In fact, it is what is most left behind after it is cooked and eaten. It is an ingredient that is constantly masked by other ingredients to lessen its flavor. Brown sugar. Caraway. Apples. Wash. Drain. Maybe it's something that should be prepared as a "side" and not as a main ingredient to a dish like this.

As a child, I have fond memories of sauerkraut. For my maternal grandmother and her German husband, it was ubiquitous. Pork Chops. Ribs. Sausages.

I will get it right, yet.

And thanks to the THOUSANDS of YOU who continue to visit Kitchen Bounty even tho I have not had the time to regularly post new recipes. You humble me. Really. And by YOU, I mean those from all over the world. Just incredible.

It's cold here, even in the South! Here's a few pics from my cat, Chalk, enjoying warmth where he can find it!

New linens and sheets. Chalk is always the first to enjoy their freshness.

Once night settles in, Chalk curls next to the portable heater.
I'm kind of jealous!