DIY KRAUT with SAUTEED SAUSAGES & VEGGIES


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The week after Super Bowl feels like a let down. The suspense and cheering are behind us for another year. Life is returning to normal after the considerable hype and speculation leading up to last Sunday’s Big Game. Now that the outcome has been decided, fans will reluctantly say farewell to the obsession until next football season.

My fellow San Franciscans may be particularly susceptible to post-game blues as the buzz subsides. Our City By The Bay has been Super Bowl central in these weeks leading up to the 2016 Broncos vs. Panthers showdown. We were excited to host the big party, but now everyone is going home.

Perhaps, then, the timing of National Frankfurter & Kraut Week during this second week of February isn’t all together coincidental.

The classic sausage and sauerkraut combo is a sports stadium staple. Maybe the simple act of eating a grilled dog heaped with sauerkraut and mustard on a soft roll will help ease the end of football season, and keep game day spirit alive a little longer.

Hey—it’s worth a shot!

This flavorful recipe for Sautéed Sausage & Veggies with DIY Sauerkraut will definitely score a touchdown. The dish marries caramelized bell pepper and sweet onion paired with Italian-style gourmet chicken sausage (*use your favorite pork or beef links if preferred), and is served with a healthy heap of kraut on top. I also love this combo on a fresh-baked sandwich roll with a generous smear of Dijon mustard!

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Making your own fermented sauerkraut is so easy and inexpensive, plus it tastes way better than store-bought. This fresh DIY kraut came together in no time thanks to my handy Kraut Source device (a favorite tool in my arsenal of useful kitchen gadgets). I whipped up my latest batch with a gorgeous organic heirloom Arrowhead cabbage from Say Hay Farms and threw in some grated watermelon radish for color and spiciness.

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This sausage & kraut combo is so good we featured it on Season 4 of the Cooking Guru video recipe series from Food Guru Productions. Join me with special guest & Kraut Source founder, Chef Karen Diggs, as we take you through the simple steps for making this recipe with your own homemade sauerkraut (written directions below this video).

SAUTEED SAUSAGE, VEGGIES & DIY KRAUT (as seen on the Cooking Guru video recipe series).

Prep Time: 10 minutes  Cook Time: 15 minutes  Serves: 4

Ingredients:

1 4 pk. cooked chicken sausages

1 large red, yellow, or orange bell pepper, thin sliced

1 large sweet onion, thin sliced

2 Tbls. olive oil

 

DIY Sauerkraut with Kraut Source

1 head cabbage, weighing about 1-1/2 pounds, cored and finely shredded

1/2 watermelon radish, shredded

1 -1/2 tablespoon best quality sea salt

1 tablespoon whole caraway seeds

1 large mason jar, wide mouth, quart-size

Kraut Source Device

 

Directions:

  • Place the shredded cabbage & radish in a large bowl.

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  • Sprinkle salt over the cabbage and massage by squeezing handfuls between your palms and fingers with a medium firm pressure. Do this for about 5 minutes. The purpose of the massage is to help release juice from the cabbage. The longer you do so, the more the cabbage will release its juices.
  • Let bowl of cabbage mixture sit on counter for 45 minutes to an hour
  • Add in the caraway seeds and place mixture into a clean mason jar. Really pack it in. Use a pounder, spoon, pestle, or the end of a rolling pin to tamp down the cabbage and release more liquid.

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  • Be sure to leave at least 3 inches of clearance from the top of the cabbage and the opening of the jar.

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  • Depending on the cabbage, you may or may not get a lot of juice. If needed, add enough *filtered water to cover the sauerkraut-to-be by about an inch. (* If you don’t have a filtered water, just boil water and let it cool).
  • Place the Kraut Source device on top of your wide mouth mason jar and secure in place. Release the spring to keep the cabbage submerged underneath the liquid or brine. Leave the filled jar in a dark cool spot. (68 – 72° F is ideal).

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  • Allow the fermentation process to do its magic for 10 -14 days.
  • Place the jar in your refrigerator. Enjoy your homemade probiotic-rich sauerkraut as a condiment with meals.

 

 

 

Categories: "How To" tips, Condiments, Entrees, Fermented Foods, SandwichesTags: , , , , , , , , ,

6 comments

  1. How could I not love this recipe … simply DIY delicious!!!

  2. Looks fabulous. What great photos. You are such an inspiration!!!

  3. What a delicious meal, Karen – all my favorites. Your great photo makes it look so real.

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