Thursday, March 27, 2008

Because I'm German

Seitan and sauerkraut

It's a fact: If I don't eat sauerkraut at least once a week, I'll die.

Three out of four doctors agree.

Seriously, I was amazed when I moved here and met so many people who have never eaten sauerkraut before. I mean, what do you eat when you're drunk, if not glorious pickled cabbage? So I do my part by cooking it as often as possible for friends, family ... anyone willing to eat it, really.

For this round, I slow cooked the sauerkraut, which removes a lot of the bite and bitterness. (I'll admit -- sometimes I just eat it by the spoonful, straight out of the can/jar/bag. That is because I am gross. But when I'm cooking for others, I try to make it a little more palatable.)

I served the sauerkraut with grilled seitan sausages that were based on this easy and awesome recipe from Julie Hasson, though I changed the spices to be more like bratwurst. I also ground up dried wild mushrooms into a fine powder and added that to the mix -- it not only added a lot of earthy flavor, the powder also soaked up a lot of liquid while cooking, which made the sausage links plump, moist and firm.

And that sounds altogether too dirty, so I'll stop there.


Foodeater said...

You're not the only weirdo because I think that looks delicious! I love sauerkraut straight out of the jar too.

trina said...

I love the idea of the dried mushrooms in the sausages. What spices did you use?

Morgan said...

Mmm! I just came across your blog and I have been eating the exact same thing since I started making the steamed sausages.. and I too eat the kraut right out of the jar.

Maggie said...

Yay! Good to know I'm not the only out-of-the-jar sauerkraut eater.

Trina, for my sausages I used white and black peppers, powdered garlic and onion, and Bill's Best Chik'nish seasoning.