My kids, all 3, totally snarfed their sauerkraut today, along with their Smoking Goose Kitchen Sink sausages. Yeah, those are made from pork, pork fat, pork liver, pork heart, pork rinds, bacon, some herbs and spices, and that’s it. I think they may be what sausages are supposed to taste like. They’re very meaty, and not at all like all those homogeneous hot dogs that you can get at every single supermarket in the US.
Anyway, the important thing here is the sauerkraut. My baby girl (5), loves her some kraut. She has her own special jar. It’s pink. The kraut is pink, not the jar. It’s made of red cabbage, green cabbage, granny smith apples, and caraway. She doesn’t really dig the caraway, but she digs the pink and the apples. She eats her kraut plain, as a side dish, which I find hilariously endearing.
My meaty 8-year-old will eat kraut occasionally, but likes it plain. He takes tiny bites with his scrambled eggs.
The eldest, 10, likes the spicy kraut I make for their dad. Green cabbage, jalapeños, red onion, cilantro, and chipotle powder. But he doesn’t like it enough to want it, really. He’ll eat it if I put it on top of his eggs. Especially if the eggs are fried, not scrambled, and if he’s really hungry.
But today, I served them lunch without any discussion of who wants how much or which kind of kraut. We all had pink kraut with sausages, cucumbers, red peppers, and grapes. The sausages turned out to be a little spicy, so I made sure the kids knew the trick to eating them was to take bites with both sausage and kraut at the same time. Little sandwich makers that they are, they piled mounds of kraut on their sausage slices and chomped away. Each one asked for more sauerkraut, and I swear, they each ate about 1/2 cup of it, at least.
And nobody complained.