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
14oz bacon
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.
This post is part of Hearth and Soul, Simple Lives Thursday, Pennywise Platter Thursday, Fight Back Friday, Food on Fridays,
Thanks for linking this super sausage post in to Food on Friday. I am now signed up to follow you. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers
Hi there. Food on Friday this time is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.
So it is from the Netherlands, a typical dish i loved ever since i was a kid 🙂
Polish? It’s Dutch.
That’s what th cookbook I got the idea said. 🙂
Great meal, love sauerkoot in there. Thanks for sharing with hearth and soul hop.
oh my now that is some down home cooking love it come see what I shared at http://shopannies.blogpsot.com
Ohhhh. so the trick to those amazing potatoes is to boil the bacon and sausage right in! I get it now! I’ll need to try that the next time I’m making something similar.
Sometimes you saw a dish and you just know that it’s going to be amazing! This looks like a great dish .. will give it a try sometime.. Thanks so much for sharing this with Hearth and Soul hop 🙂