I have some homemade sauerkraut at the the back of my fridge that needs to be used. It is very easy to make and tastes so much better when you make it yourself. Little Man loves kraut and will eat it before the other vegetables on his plate. He is particularly fond of purple kraut, and I agree with his assessment. Besides serving it with sausage or pork chops, we like to sprinkle some over our stir fry meals as well.
Tonight’s dinner served as a chance to use up some stray vegetables at the back of the refrigerator. I have to say, though I like fennel, I’m glad we used the last of it tonight.
Sausage and Kraut (with all the fixin’s)
2 lbs potatoes, large dice
1 package Gluten Free sausage of your choice
1 jar sauerkraut
1/2 lb fresh green beans, snapped into 2 inch sections
2 bunches green onions, chopped into 2 inch sections
1/4 lb radishes, optional
oil and salt, to taste
Pear-Fennel Salad (A friend suggested adding mustard and walnuts to the salad and dressing. It was wonderful with these additions!)
How I Make Mashed Potatoes: First, start the potatoes, covered with water, boiling in a large pot. Cook until fork tender. Reserve the cooking water. Mash in your electric mixer with 1/2 tsp salt, about 3 tbsp olive oil, and enough cooking water from the potato pot as you need to achieve a fluffy mash (about 1/2-3/4 cup potato water. Really it’s enough to make you happy, so use more if you need it).
Prepare the pear-fennel salad or any other salad you prefer.
Then brown the sausage on medium heat in a cast iron skillet, and use the kraut and its juices to deglaze the pan. Put the lid on the pan to poach the sausages until they finished cooking in the middle. Empty the skillet to free it for the next step.
Next add a little oil and salt to the pan with the green beans. Saute them for about five minutes. Then add green onions and saute them until everything is tender crisp. This way all of the last bits of sausage flavor will incorporate into the green beans.
Finally toss some diced radishes into the again empty skillet with a tiny bit of salt. These saute for just a few minutes until they are browning on the sides.