SSFC: Sausage and Sauerkraut – #6

I have been trying my hand at fermenting things. Kimchi was my first, and we have enjoyed it. This spring, when I harvest my cabbages, I put my new fermenting crock into service.  (I still need to post about my first batch of sauerkraut!)

We have been nibbling on the sauerkraut for a while and I was hankering for some bratwurst to go with it. I grew up in a small town in Wisconsin with a lot of German settlers and we had a local butcher that we would get our bratwurst and sausages. There was another butcher in my mom’s home town where we would get our homemade hot dogs. I was craving both of those to go with my sauerkraut.

We have a lot of German heritage in the San Antonio area, but I knew I wanted to get some local pork sausage from a vender down at the Pearl Farmers Market. South Texas Heritage Pork. I have had their chorizo sausage (during the Dark Days Challenge), but I still hadn’t had any of their pork sausage.

It was a great meal.

Where did it all come from:

  • Pork Sausage: South Texas Heritage Pork (55 miles)
  • Cabbage (for kraut): My garden
  • Caraway seeds (in sauerkraut): far, far away

*You can click on the SSFC badge above to link to the other participants and see what they prepared for this weeks meal.

Sincerely, Emily

P.S.  I will be “unplugged” from technology for a few weeks, so you will not see you comment appear until I plug back in and get back in the swing of things. I look forward to reading your comments and will respond to each and every one of them.

This entry was posted in Food, Garden, Homemade, Minnesota, Miscellaneous, Wisconsin and tagged , , , , , . Bookmark the permalink.

4 Responses to SSFC: Sausage and Sauerkraut – #6

  1. Angela says:

    Having a local source for pork sausage comes in handy during these “hot dog” eating summer days. I think for one of our SSFC weeks, we’re supposed to can or preserve something. Will you be talking about fermenting then?

    I hope you’re enjoying your trip!

    • HI Angela! I hope to find time to talk about fermenting (at least the parts I have learned) soon. The sauerkraut is so so good. I also should peak in my crock and see how the fermented cucumbers are coming along too!

  2. Liz says:

    I have several heads of cabbage in my fridge that would be perfect for sauerkraut. Do share your magic with us :)!

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