sounds great. Would you post it, please? Would this go well with braised sausage?

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.

[Mezzaluna]

Sounds like Choucroute Garni to me, minus the caraway. One of my favorite dishes!

I did post the recipe under another posting. If you haven't stumbled across it, let me know.

It is much like choucroute, and it is where little piggies go when they go to heaven. Like a lot of non-recipe concoctions, caraway is optional!

It may even just be a Bawlmer thing - I've lived here most of my life, and it ain't Thanksgiving if you ain't got no sauerkraut, hon. That's the one error my daughter-in-law made, and such a hue and cry was raised (not by me) that an expeditionary force was sent out to buy it. It may even just be an eastern European thing; along with Germans, we have Poles, Lithuanians, Ukrainians - the gamut.

Like a lot of things, there's no formal "recipe." I do mine in a slow-cooker, but it can certainly be done on the stove as well. Start with a large, coarsely chopped onion and melt in 2 T butter. Add a thinly sliced apple (Crispins are nice for this) and let cook with the onion for a bit. Open a 1 lb. bag of kraut; drain it or not, rinse it or not - it depends on how tangy you like it. I don't rinse it. Stir it into the onion/apple mixture, and add about 1 tsp of caraway seed, a stick of cinnamon, 5-6 whole cloves, 10 juniper berries and 2 bay leaves. If you wish, you can sweeten it a bit with some maple syrup. Let it cook on a low heat for a couple of hours.

Here's another recipe for vinegar fans; it sounds extremely weird, but it's out of this world -

Vinegar Pie

INGREDIENTS
1/2 Cup of soft butter
1 and 1/4 Cup of sugar
6 Tablespoons or more of apple-cider Vinegar
3 Whole Eggs
1 Teaspoon or so of Vanilla
1, 8" Pie Shell
DIRECTIONS
Mix butter and sugar until light and fluffy.
Add the rest of the ingredients and beat well...
Pour into the pie shell and bake for 45 minutes at 350 degrees.
Let it cool a bit to set, before eating.

Also try it with raspberry vinegar . . .

Mea Culpa,
How could I completely forget my favorite city in the whole world, Bawlmer! I spent many an hour in Bawlmer and saw places that most people wouldn't see ( I drove a pick-up route for a Medical Lab) and oh what I saw! The people, the factories the 25 cent beer happy hours, the "old" Memorial stadium, the Colts (once upon a time, the O's! Long live "Polack Johnnys Unburgers"!!!!!!