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Sausage and DIY Kraut

Source of Recipe

From "To the Last Bite" by Alexis Deboschnek


Recipe Introduction

"This recipe is really all about sauerkraut. I love all things fermented, and so does my friend Riss. When I asked about her fermenting techniques, Riss recommended I check out Sandor Katz, a fermentation guru. He's known for his sauerkraut�so much so that he earned the charming nickname Sandorkraut. This recipe was inspired by his technique, which he says is based on tradition and intuition. As for the sausage, you can use any type here, but bratwurst and kraut are a classic combo. There are so many ways to cook sausage�grilled, boiled, broiled�but I found the combination of simmering and searing to lead to the most consistent results: snappy on the outside, perfectly cooked through on the inside. Celery seeds are optional, since I don't want you to skip making kraut if you don't have them on hand, but I think they add a floral flavor to the cabbage, making this kraut taste lighter and brighter. On that note, cabbage is a great place to start if you're making sauerkraut for the first time, but you can add other hardy vegetables like carrots, turnips, radishes, and beets using this same method."

List of Ingredients

Sauerkraut:
◦ � large green cabbage
◦ 1 tablespoon kosher salt
◦ � teaspoon celery seeds, optional

Sausage:
◦ 1 pound bratwurst
◦ � teaspoon grapeseed oil

◦ Whole-grain mustard, to serve



Recipe

Make the sauerkraut: It's imperative that you clean your work surface and all your tools before getting started to ensure no bad bacteria grows in the kraut. Use ample soap and water, and dry carefully. Set a mandoline over a large bowl. Carefully use the mandoline to slice the cabbage into 1⁄16-inch slices, including the core. Alternatively, you can thinly slice the cabbage on a cutting board with a chef's knife.

Add the salt to the cabbage and use your fists to press down on the cabbage, rocking them back and forth to shrink the cabbage, for at least 5 minutes. The salt will draw liquid from the cabbage. You're ready to move to the next step when there are at least 2 tablespoons of liquid in the bottom of the bowl. If you're using celery seeds, add them now, mixing until evenly combined.

Transfer the cabbage and liquid to a large jar or 32-ounce deli container and press it down so the cabbage is submerged in the liquid. Fill a smaller vessel, such as a ramekin, or another 32-ounce deli container, with water and place it on top of the cabbage to weight it down. Place the cabbage in a cool, dark space for at least 1 week until it has shrunken further and begins to ferment. Taste the kraut to see how sour it is. If you want a more intense flavor, continue to ferment, making sure to check daily, until it reaches your desired flavor. Once it does, store the kraut in a sealed container in the refrigerator for up to 2 months.

Make the sausage: Place the sausage in a medium pan and cover with cold water. Set over medium-high heat, bring to a simmer, and cook for 10 minutes. Transfer the sausages to a paper towel-lined plate and dry completely.

Heat the grapeseed oil in a medium pan over medium heat. Once the oil begins to shimmer, add the sausage and cook, without moving, until browned on one side, about 4 minutes. Repeat with the remaining sides, until browned all over. Serve the sausage with a heaping side of kraut and some whole-grain mustard. Sausage can be stored in a sealed container in the refrigerator for up to 3 days.

Serves 4