My main squeeze is out of town this weekend. My main squeeze doesn’t like sauerkraut. TIME TO EAT SOME SAUERKRAUT WHILE MY MAIN SQUEEZE IS OUT OF TOWN!
My love for pickled, salty, vinegary, sour foods knows no bounds, which means a few things:
- I drink a lot of water.
- My fingers have finally come to terms with their swollen state.
- I’ve been known to eat an entire jar of pickles or olives in one sitting, and I even partake in the drinking of the pickle or olive juice.
Oh my gosh, my mouth just watered. Especially because I know there are some Claussen halved pickles in the fridge right now. I bought them yesterday at the grocery store, and the pickle gods were shining down on me because there was no bar code on the jar, so it wouldn’t scan. The employee asked if I remembered how much they were.
“I think like $4.50 or something.”
“$4.50 for pickles? Girl, you’re crazy. I’m not selling anyone $4.50 pickles. These are $2.50.”
Sold. Even though I’m pretty sure those premium slices of heaven are around the $4.50 range.
Alright, so I was at the store because I was buying some wares to make the delicious dish that I remember from my childhood–sausage, sauerkraut and potatoes. My mom always bought really good French mustard (Maille, I think), which went really well with the dish. I couldn’t find that mustard, so I bought some good old Grey Poupon. I also didn’t use the Polish sausage like my mom uses, but opted for some skinless mettwurst. Let’s just say I ate a whole lot of sauerkraut, potatoes and sausage this weekend. I savored every moment.
Sausage, Potatoes and Sauerkraut
1 tablespoon vegetable oil
4 mettwurst links, sliced on the diagnonal into 1″ pieces
4 russet potatoes, peeled and cut evenly into 1″ slices
2 cups sauerkraut, rinsed and squeezed of excess liquid
1 cup dry white wine
1 cup water
1 teaspoon onion powder
Freshly ground pepper, to taste
1 bay leaf
1. Heat oil in a large skillet over high heat.
2. Add sausage and saute until browned, 5-10 minutes
3. Place potatoes, sauerkraut, wine, water, onion powder, pepper and bay leaf in the skillet and bring to a simmer.
4. Reduce heat to medium low, cover and cook until the potatoes are tender, stirring occasionally, about 30-40 minutes.
5. Remove bay leaf, and serve with a side of Dijon mustard.