Monday, March 26, 2007

Jawohl, I am German!

My heritage is both Irish and German, but my Irish parent is a bit more - how shall I say - out about it (love you, Dad!). I love cabbage, colcannon, lamb stew, corned beef, boiled dinners, whiskey cake, whiskey (minus the cake) . . . This meal got me in touch with the other half of my family tree.

After Our Hero had a party for his Department at school, there was a two-pound bag of sauerkraut left in my fridge. I couldn't very well throw it away! I hate wasting food. I found a recipe for sausages with sauerkraut in Gourmet, and tailored it a bit to meet my health preferences, reducing the butter by two-thirds and using chicken sausages in place of those fattier varieties called for in the recipe. The result: a very simple, pleasant meal ideal for these times when we're waiting impatiently for a bounty of spring produce. It's not quite here yet - an exercise in patience.

Sausages with Sauerkraut
1 lb. cooked chicken sausages
1 T. unsalted butter
1 onion, chopped
2 lb. sauerkraut, rinsed well and drained
1/2 t. caraway seed
Freshly ground pepper
1 bay leaf
1 3/4 cups apple cider

Prick sausages with the tip of a sharp knife. Melt butter in a skillet over medium to medium-high heat. Brown sausages briefly, remove from pan, and set aside. Add onion to skillet. Saute until softened and beginning to brown. Add caraway, pepper and bayleaf, cook 1 minute. Add sauerkraut and cider. Nestle sausages in mixture. Bring to a boil, reduce heat, and simmer 20 minutes.


Anonymous said...

Well . . . I had thought that your "other" side was Alsatian (which is either German or French depending on the war) and Basque -- all of which are worth celebrating. This recipe looks good to me, too -- just wish I could eat it (dietary restrictions). So, I will stick with my Irish stew, though I can wash it down with a good German beer for a more international flavour. Prosit!

wellunderstood said...

well, i was feeling so sadly ignorant of my non-irish lineage, i called mom and caught up a bit . . . so yes, alsatian and basque, eh? those basques are a wacky and badass lot. that explains quite a bit!