We were both off our game this week as far as cooking went, so there was a lot of “what’s in the freezer? what’s in the cupboard?” One of the things in the cupboard was a crockful of homemade sauerkraut, made with cabbage from Laughing Crow Farm, that needed to be decanted (?) and put in the fridge. Only about 3/4 of it made it to the fridge, though, as several tongsful of it went into the pan with some seared Skagit River Ranch sweet Italian sausage, braising until the sausage was done. (I don’t know if Italian sausage and sauerkraut go together historically, but we decided to just go with it and call it a Swiss meal.)
I made some quick sausage-shaped buns from Artisan Bread in Five Minutes A Day — get this book if you eat bread! — omitting the steam step so the buns were not too crusty. The whole mess, sausages and kraut, piled onto the buns to make a quick and easy and delicious wintertime dinner.
Bainbridge market: cabbage, onion, garlic (in the kraut)
Seattle market(s): sausage
Organic: non-local wheat
Unknown: spices in the sauerkraut (mustard seed, peppercorns, etc.), salt, the usual.