My dad was of German heritage (his grandfather was a “sausage maker” in Peoria IL), and he also lived in the South for a time, so he had a lot of good ideas – like fried battered apple rings.

I had never had the noodles with sauerkraut and mushrooms until my son-in-law’s mother made it for a family party. They are German too!

It is a great extender, add some leftover meat from a previous meal, render the fatty bits to provide something to saute the dish in and to add flavor.

Then, if you’re really extended to the max, you just use the pan with the grease leftover from when you cooked the leftovers.

Now some restaurants cook this in butter as a side dish to provide now affluent diners with a taste from the past, now that time has dimmed the poor fortune that created the dish.

I look forward to trying it with sauerkraut.