Wednesday, January 16, 2008

Post #69 - Sausage & Sauerkraut

Three lovely Polish sausages in my freezer and a bag of fermented cabbage. What a wonderful combination (appeals to my Eastern Euro heritage, I guess).

1 lb Polish sausage (uncooked, uncured)
1 bag/jar sauerkraut
some onion
some garlic
one apple
broth / wine

Poke your sausages, cover with water, simmer until cooked through. Drain, remove casings if desired (I desired), cut in half crosswise and lengthwise. Brown them on both sides, remove from the pan.

Sauté onion and garlic for a bit, then the apple. Deglaze with wine/broth. Add the sauerkraut, salt & pepper. Nestle your happy pork products in amongst the cabbage, and add broth until it just doesn't cover the contents. Bring to a boil, cover, lower the heat, and simmer for however long you want.

Enjoy, on a plate, or in a roll, with some mustard.

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