It’s New Year’s Day, and traditionally, in Germany and elsewhere, pork and sauerkraut is served, for luck. Pretty easy to make as well. This year I used bulk garlic sausage and sauerkraut from the store rather than our own. The sausage was fried into little balls in a deep cast iron skillet (see below), then I added the rinsed sauerkraut, seasoned it, boiled some ‘taters on the side, and there was dinner. Yum!
If you still need a recipe proper, here it goes:
New Year’s Pork and Kraut
- pork sausage
- sauerkraut, bagged or canned
- oregano to taste
- sage to taste
- pepper to taste
- butter to taste
- for side dish: potatoes
- Roll sausage into little balls, or, if you didn’t get bulk sausage, cut sausage in half length-wise and fry in a deep cast-iron skillet. Drain and rinse kraut.
- Add kraut to sausages once the sausage is done. Mix well, add spices to taste. Butter does well in it as well.
- On the side, serve potatoes: boiled in the jacket or peeled, mashed, even fried – take your pick.
Good Luck with the recipe, and for 2018 as well!