This tempting dish comes to life from store-bought sauerkraut. Really. You know the kind in the refrigerated section of your supermarket that’s packaged in a clear plastic bag? Yes. That’s the one. There are several brands out there. I choose to use Kissling’s. Since we've always lived in the Philadelphia area, that was the one that my mom used …so I’ll keep the tradition going. <br /> <br />My mom’s sauerkraut. It was so delicious. Almost creamy with a touch of sweetness to offset the tartness of the fermented cabbage. I have a quickly scribbled recipe from her but the details are vague at best. I recently came across a recipe from Ian Knauer, cookbook author and host of the PBS show, The Farm. Ian’s formula for Sauerkraut & Apples seemed to be similar to what mom used when making her traditional dish. So I guess you could say that my recipe is adapted from Ian Knauer’s but most definitely inspired by my mom. <br /> <br />This is especially delicious when paired with roast pork or grilled sausages. And don’t forget about trying it as a topping on your frankfurters. Especially the grilled ones. This is so good, you may want to have it all by itself. But don't forget about adding it to your next cheeseburger. You'll be so glad you did.

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