Do I need to comment on this? Maybe a little - there are big differences in how much Sauerkraut one eats, and how it is prepared, across Germany. Actually, germans do not eat it a whole lot to begin with. A few times in the winter, and that's it. I've never seen Sauerkraut being eaten in spring or summer until I came to the US, and never ever on a sausage.
Making it involves frying bacon, and adding the Kraut, adding spices (cloves, juniper berries, bay leaves, pepper, salt), and, according to one's preference, mellowing agents to reduce the acidity of the Sauerkraut. This almost always is butter, and can be, in addition, pieces of apple. Some people throw uncountable numbers of butter sticks into the pot (after it is cooked well and almost ready, the butter should not be heated up too high), others just add a little spoonful, almost as a spice. This choice also instantly changes the way this dish behaves as either a side or center of the meal.
If you are into do-it yourself the whole way, here's a link to make Sauerkraut yourself. It is very healthy - I'm not sure if I would trust it for dealing with birdflu though as that site claims...
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