Come fall, everyone pitches in to gather the vegetables from the garden, carefully storing them in the colony root-cellar. A favourite winter staple is the traditional Sauerkraut, made by fermenting cabbage.
The Amish Cook: Sauerkraut With Sausage and the New Year NEW YEAR’S SAUKERKRAUT WITH SAUSAGE 1 pound bulk sausage (browned) 1 large can or bag sauerkraut 3 tablespoons brown sugar 1 diced onion 1 cup ketchup Mix all ingredients. Bake at 275 for 4-5 hours. Stir occasionally. You may want to add a little water to desired consistency.