sausage & sauerkraut
This particular Bavarian feast was inspired by EssexEating wandering through a German Christmas market and being tempted by the wurst and sauerkraut on offer. I could take his Tweets no longer, and dove off to the supermarket to build it up. I’ve not made true sauerkraut, but dressed cooked white cabbage in a sharp and tangy sauce instead. I’ve tried to amp up the notes by introducing a few foreign elements too: horseradish to add fiery depth, and soy sauce for hits of umami goodness.
Sausage & sauerkraut:
1 Matheson’s smoked pork sausage , sliced on the diagonal
1 white cabbage, shredded finely
2 floury potatoes, diced
For the sauce:
2 tablespoons creme fraiche
1 teaspoon Dijon mustard
1 teaspoon creamed horseradish
1 teaspoon dark soy sauce
2 tablespoons white wine vinegar
- Get the cabbage and potatoes on to boil until both are tender.
- While they cook stir together all the sauce ingredients and adjust the seasoning as required.
- In a frying pan heat some garlic oil (if you have it, normal oil if not) and fry the sausage slices for a couple of minutes aside.
- To serve, mix the sausage, cabbage and potato with the sauce. Grind over a nie bit of black pepper and drizzle with soy sauce and balsamic vinegar.