I grew up in a very German area in eastern Wisconsin, and that meant plenty of beer, brats, pretzels, sauerkraut – and German ...

cooks braise sauerkraut with onions, apples, seasonings, a touch of sugar, and a little of the region's Riesling wine, creating a delightful accompaniment for juicy weisswurst or bratwurst.

brats, pretzels, sauerkraut — and German potato salad. The potato salad most frequently made by friends and family was a sweet, vinegary, bacon-spiked dish, often served warm, sometimes straight ...