Thursday, March 27, 2008
Because I'm German
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.