Serving Sauerkraut ??

When you are serving kraut on a dog from a cart or trailer, is it normally served cold or warmed up. Thanks.

I don't know what is done everywhere, but I've never seen it served any way but hot.

only hot that i know of.

hot

I serve it up cold.

Hot

I've seen it served up cold, but I won't eat it unless its served up hot. Cold to me is just lazy.

I have seen both hot and cold.

Cold it is crisper. Hot to me is better on a hot dog.

Hot-hot-hot!

I was going to post on this subject. I went to a food joint in Miami Beach that served refrigerator-cold kraut the other week, and was disappointed.

I talked to an owner at another place last week, and he told me that he always asks, evidently there are folks that want it cold.

I thought maybe that it was a Florida abberation.

I prefer cold.

cold

COLD!

Grilled with onions!!

Cold like the ketchup. Yea, that's right, I said ketchup!

Mmmmm Hot... and the grilled onions sound outstanding!!!

WarToad, that ketchup on a dog war is being faught way down in the lighter fare section. Your input welcome!

Cold kruat and cold ketchup... makes my cold Rotel cheese dip sound kinda tame!

I was not aware that many folks like cold kraut on a hot dog. I guess you vendors should have both? Or???

And... welcome to Roadfood... all you new folks!
Joe

Hot, at home I heat it up in a pan with it's liquid then before I put it on my HD I put it in a fry pan to dry (lack of a better term) it out a little, it seems a little tangyer (sp) to me that way.

boy i didn't realize there were so many cold kraut people. boy you learn something new everyday!!!

I love sauerkraut both ways, but first remember eating kraut when my Grandma made her own, and I would go down in the cellar and lift the plate and grape leaves off the top of the kraut and eat it cold out of the crock in which she made it. But do love it hot with pork or on hot dogs, or even with nothing but good mashed potatoes all mixed in with it. And sauerkraut balls as appetizers can't be beat.

As I said, I simply love sauerkraut any way I can get it.

Donna

Warm!!!

Hot, or my German DNA coils up and runs away.

Saute onions, add rinsed kraut, a clove and some juniper berries. My mother in law does this in a pressure cooker for a long time...and she's from Zweibrucken and my wife swears by her mom's kraut. Sometimes, it needs added vinegar at the end to brighten the flavor. Cider or white both work.

Mustard (hot) and kraut, or one of the other toppings, a la Chicago style, or chili. Never ketchup, though. Ketchup is for fries.

To take this one step further, no ketchup on burgers, either. Burgers get the mustard, ketchup goes on the fries.

That is all.

john