Comments on: Dark Days week 5: Sausage and sauerkraut http://www.dropstonefarms.com/2009/12/dark-days-week-5-sausage-and-sauerkraut/ A tiny farm on Bainbridge Island. Tue, 17 Aug 2010 04:29:33 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dropstone Farms » Dark Days Week 12: Is it a cop-out? http://www.dropstonefarms.com/2009/12/dark-days-week-5-sausage-and-sauerkraut/comment-page-1/#comment-17585 Dropstone Farms » Dark Days Week 12: Is it a cop-out? Tue, 09 Feb 2010 04:34:48 +0000 http://www.dropstonefarms.com/?p=775#comment-17585 [...] have energy to think up what to cook, much less to actually cook it. So we end up making sausage and sauerkraut again, replicating that meal exactly — cabbage from Laughing Crow on Bainbridge, sausage from [...] [...] have energy to think up what to cook, much less to actually cook it. So we end up making sausage and sauerkraut again, replicating that meal exactly — cabbage from Laughing Crow on Bainbridge, sausage from [...]

]]> By: Lauren http://www.dropstonefarms.com/2009/12/dark-days-week-5-sausage-and-sauerkraut/comment-page-1/#comment-13846 Lauren Wed, 23 Dec 2009 17:10:28 +0000 http://www.dropstonefarms.com/?p=775#comment-13846 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! 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!

]]> By: Sustainable Eats http://www.dropstonefarms.com/2009/12/dark-days-week-5-sausage-and-sauerkraut/comment-page-1/#comment-13836 Sustainable Eats Wed, 23 Dec 2009 07:42:25 +0000 http://www.dropstonefarms.com/?p=775#comment-13836 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 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

]]> By: Dark Days 09-10 Recap :: Week #5 (PNW) « (not so) Urban Hennery http://www.dropstonefarms.com/2009/12/dark-days-week-5-sausage-and-sauerkraut/comment-page-1/#comment-13808 Dark Days 09-10 Recap :: Week #5 (PNW) « (not so) Urban Hennery Tue, 22 Dec 2009 06:39:19 +0000 http://www.dropstonefarms.com/?p=775#comment-13808 [...] Lauren goes to the larder and comes back with one of my all-time favorite winter rib-stickers: Sausages and sauerkraut. She braised together homemade ‘kraut and Skagit River Ranch Italian links, and served it all [...] [...] Lauren goes to the larder and comes back with one of my all-time favorite winter rib-stickers: Sausages and sauerkraut. She braised together homemade ‘kraut and Skagit River Ranch Italian links, and served it all [...]

]]> By: Anita / Married ...with Dinner http://www.dropstonefarms.com/2009/12/dark-days-week-5-sausage-and-sauerkraut/comment-page-1/#comment-13806 Anita / Married ...with Dinner Tue, 22 Dec 2009 05:27:43 +0000 http://www.dropstonefarms.com/?p=775#comment-13806 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 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

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