About a month ago I got to go to the library! I very exciting day, in my book (no pun intended). Living south of the border I don’t make it to a library with English books very often. Luckily for me I was with my friends who needed to go back up to San Diego the following week; so my friend Allison, her daughter Kailey and I went to the library while the boys went off to look for car parts. I felt like a little kid in a candy shop, it had been many month since I had last been there. Seven months actually, the same day I got my library card in October was the last time my little green car made it to the states and back again. (It’s a very sad story that I won’t share today.) This trip to the library was long overdue. I had such a hard time deciding what books to get, especially since I only had one week to read them, plus the minor detail of getting the some of the girls ready to go to the beach for a few days, pack 15 girls up to go home for the summer and close down our dorm. No big deal right? 🙂 I got a bunch of books that I knew I wouldn’t have time to finish but I couldn’t resist. One book that I grabed on a whim was a Dutch cookbook. Later when I was looking through it a recipe caught my eye, it called for naturally fermented sauerkraut. I couldn’t resist, I knew that I had to make it! How often do you find a a cookbook that calls for lacto-fermented foods? Thanks to my kind friend we made quick stop at Trader Joe’s to porcure all the necessary ingredients. Then it was back to Mexico to make this yummy Polish dish. Zuurkool met rookworst en spek (Saurerkraut with smoked sausage and bacon) is a very simple but tasty on pot meal.
Zuurkool met rookworst en spek (Sauerkraut with smoked sausage and bacon)
Adapted from From Dutch Cooking by Janny de Moor
2 1/2 lbs potatoes. chopped
4 black peppercorns
1 pint sauerkraut
12 oz smoked sausage
2 TBS butter
1/4 cup raw whole milk
1/2 tsp salt
butter to serve
1. Boil three quarts of water in a cooking pot (my favorite is cast iron enamel). Add the bacon, return to a boil for 20 minutes.
2. Add the potatoes, peppercorns and sausage and boil for about 20 minutes or until the potatoes are just tender when poked with a fork. Remove the bacon and sausage cut into six pieces, set aside.
3. Drain the potatoes. Add the butter, milk, sauerkraut and salt. Mash until fluffy.
4. Cut the sausage into desired size. Plate the potatoes making a well with your spoon, add a small dab of butter. Serve with two slices of bacon and a piece of sausage. Serves 6.