06 August 2012
Sausage, sourdough, & sauerkraut
So after you've fermented a batch of homemade sauerkraut, what do you do with it?
Well. You can always go for the straight up reuben sandwich--corned beef, sauerkraut, and gruyere on rye with Russian dressing--or go the vegetarian route and use tempeh instead of corned beef. You can mix it with chopped mushrooms and make a batch of pierogies. You can mix it with mashed potatoes and fry it into delicious pancakes. You can layer sauerkraut in a baking dish, slap a salted, peppered, and possibly mustarded pork chop or roast on top, and bake until awesome. Or you can go for arguably the most classic preparation of all: sausage and sauerkraut.
For excellent sausage and sauerkraut, you only need to put forth the most minor of effort. Slice up one sausage per person. Any kind of sausage you like should work; I used a precooked chicken sausage. Sear until browned on both sides. Mix with sauerkraut, either on the heat (if you want to warm your sauerkraut) or off. Voila!
I went one more step and slathered my finished sausage and sauerkraut all over a toasted sourdough roll with mustard. This was obviously an excellent choice. Crispy fragrant sourdough along with crunchy fermented cabbage and chewy, savory slices of sausage? Yes, please.
The sauerkraut was inclined to fall all over the place while I was eating. But hey, that's the mark of a really great sandwich, right? You should always have to use a fork to finish cleaning your plate.
It was delicious.