Alrighty,
Now that someone has asked for that recipe I have to ask this: I grew up in Maryland, trained there, lived in many places there, worked in many restaurants and hotels throughout the area etc. and have never heard of "Maryland Saurkraut". Now I've also worked in many German, European and Continental Restaurants and am very familiar with the dish just not its Maryland origins. Explain please.
But to answer Jesse this dish was made in heaven for sausages! Go with a mild Boudin Blanc or a sturdy Kielbasa. I wouldn't personally use any South American styles like Chorizo, Andouille etc but German, French, Czech and Alsation sausages will all go well. And don't forget slab bacon that goes as well.