This is a refreshing low-fat salad, although it does have quite a bit of sugar in it. I would serve it along with potato salad because I think the two would compliment each other.

1 #2 1/2 can sauerkraut
2 cups sugar
2/3 cup vinegar
2 cups chopped celery
1/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup pimiento (or chopped red pepper)
(1/2 - 3/4 teaspoon chili powder)

Drain and rinse sauerkraut 3 times. Boil sugar and vinegar and cool. Mix all ingredients and pour syrup over mixed vegetables. Refrigerate 24 hours before serving. Will keep several days in the refrigerator.

Here's another sauerkraut recipe that has beer and sausage, both of which remind me of summer. For some reason I can picture making this outside on the grill. I would pre-cook the sausages in beer in a pan on the grill, then put them on the grill to char up some, then serve it with the sauerkraut.

1 pound polish sausage
1 large onion, chopped
2 to 3 cloves garlic, mashed or chopped
2 cans (12-ounces) or bottle of beer
1 can (27-ounces) sauerkraut
Pepper to taste

For the sauerkraut: Drain and rinse thoroughly. Place sauerkraut in a stock pot and add one of the cans of beer. Substitute water, if preferred. Cover and simmer while cooking the sausage. To prepare the sausage: Place in a large, heavy skillet and cover with one of the beers (or water). Cover and bring to a boil. Reduce heat and continue cooking until the sausage skin begins to split. Remove to a plate and set aside. Keep the liquid in the skillet. Remove the sauerkraut from the stove and drain. Reduce heat further in the skillet and reduce the liquid to half. Add the chopped onions and garlic and cook until no liquid remains, and the bottom of the pan is slightly blackened. Add the sauerkraut to the pan and “fry” it. While the sauerkraut is absorbing the onions and garlic, cut the sausage into 1/2 inch slices. Add the sliced sausage to the sauerkraut, mix through, add pepper if desired, and serve.