Thursday Sauerkraut

Last night's meal needed to use the sauerkraut we picked up at the market on Saturday and also be pretty simple. Luckily this was no problem at all.

Rinse your sauerkraut and let it drain. Meanwhile put a thinly sliced onion in a pan with some dry white wine (I used Alsatian gewurztraminer), and some diced smoked bacon. Set the heat to medium. Add the drained 'kraut, some juniper berries, some caraway, and a bay leaf and mix well. Make an indentation in the 'kraut and set a saucisson beaujolais (could also use saucisson vaudoise) that has been pricked several times with a fork in the indentation. Cover and let simmer for 45 minutes or so until everything is cooked. Serve the 'kraut topped with the sliced sausage.

Fresh sauerkraut is a great thing and the stuff we get from the market is just amazing.

I also did some mashed butternut squash [biokiste] by cooking diced squash in a covered pot over medium-low heat with butter, white pepper, salt, and a splash of water. After about 30 minutes I mashed the squash with a fork.

And we had a green salad.