Dark Days week 5: Sausage and sauerkraut

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.)

Skagit River Ranch Italian sausage and homemade sauerkraut

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.

Homegrown: none.
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.

  6 comments for “Dark Days week 5: Sausage and sauerkraut

  1. December 21, 2009 at 10:27 pm

    You don’t have to worry about cross-border issues: My great-grandma was from northern Italy, near the Austrian alps, and she made sausages and “saoucraoti” all the time :D

  2. December 23, 2009 at 12:42 am

    Yum! So did you ferment the kraut an then can it? I have some raw fermented in the fridge I’m wondering if I need protection on first to open it for the blow. :p

  3. December 23, 2009 at 10:10 am

    Anita, that’s awesome. My family is from northern Italy too, but somewhere way back there, and I don’t know anything about those folks (unfortunately).

    Sustainable Eats, no, we also just jar and refrigerate it. We eat it well before it becomes an issue just to keep it fresh in the fridge. We do small batches though, and do them continuously… usually make a one-gallon-crock worth or sometimes fill our 2-gallon crock more than half full, and then it ends up being 1-2 quarts. We have been putting another batch on to fermentwithin a week or so after one finishes. Don’t know if we’ll continue to have a source for cabbage though!

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