There will be no pictures of this dish, as it is not attractive.
There is a small town in the Tualatin valley called Verboort. It is a Dutch Catholic community that has a dinner each year to fund its parochial elementary school. The community comes together to put on the meal, they make most of the products in house. Some make sauerkraut, some raise pigs or cows to produce sausage that is smoked over vine maple and is only available at this one time. A friend of mine picks up some of the product for me on the one day that it is available, so I had a bucket of kraut and and a string of tube steak to play with.
So I made up a batch of soup, Kraut beer soup with sausage. I browned up a bunch of bacon, then sauteed garlic and onions in the grease. I was supposed to use 16 oz of hefiweisen, butt instead used a bottle of dopplebock and some water to make the volume, 3 cups of chix stock, 3 cups of kraut and a pile of chopped spuds. After the spud soften a bit the bacon and the smoked sausage goes in and cooks a bit, then off heat a cup of sour cream rounds it out. The usual salt and pepper, of course.