Sausage, sourdough, & sauerkraut ~ Ham Pie Sandwiches

06 August 2012

Sausage, sourdough, & sauerkraut

Sausage, sourdough, & sauerkraut sandwich

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.

Sausage, sourdough, & sauerkraut sandwich

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.

Sausage, sourdough, & sauerkraut sandwich

It was delicious.


Michelle said...

That looks so good. I'd love to stuff my face full of sausage, sourdough, and sauerkraut. That baked pork chop idea is a definite close second. YUM.

Stephanie said...

I like your vegetarian idea with the tempeh and sauerkraut. Mine is ready, although some of the liquid seemed to have evaporated. Did you encounter that problem? I skimmed off the sauerkraut that was exposed to the air. So hopefully I'm all good! ha!

Jes said...

Holy yum, that sandwich looks amazing!! I love all 3 pieces of it and combined it seems like a total winner. I knew I should have bought that cabbage last Saturday to 'kraut up....

Eileen said...

Kraut and sausage really do pair like nothing else, don't they? Hooray!

I didn't have any problems with my brine evaporating, Stephanie, but you can always just add more salt water to your next batch of kraut! I don't think it would be a problem to add it halfway through the fermentation process either.

Monet said...

Smile. Sometimes the best meals really are the simplest. Especially when you have an awesome sauerkraut and a good loaf of bread. These sandwiches look so very good. I wish I could have had this for dinner (instead of leftovers!) Thanks for sharing, my friend!

Joanne said...

This is definitely a classic use of sauerkraut! You've got me really craving a veg sausage/sauerkraut sandwich now.

Aylin @ GlowKitchen said...

Absolutely delicious!!!! Sausage is among my favorite foods! I lived in Germany for a bit and ate sauerkraut and sausage every chance I got.