SSFC: venison sausage and the last of the kraut

The days keep on passing by and we continue to eat a lot of local food.

Click the badge to link to the other participants and see what they prepared this week!

Click the badge to link to the other participants and see what they prepared this week!

We grilled some more venison sausage that we got from a friend. It was enough to make two dinners for both of us and two lunches for my husband. We also finished off the last of last springs sauerkraut. YUM!

SSFC Venison sausage, kraut, picklesWe are still working on the refrigerator pickles. They went well as s side for this meal. There are still 2 jars of them pushed way to the back on the bottom shelf. I know we will finish them off before any cucumbers are ready to harvest – especially since I have planted any. My neighbor is planting extra this year, so I think I will be alright. I love fresh cucumbers from the garden.

It really great to make enough meat to last for more than one meal. It certainly makes life easier.

Do you cook extra for a few meals or to eat for lunch the next day?


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4 Responses to SSFC: venison sausage and the last of the kraut

  1. Nancy Davis says:

    I have never canned sauerkraut and not eaten it much. Maybe I should give it a try. I make refrigerator pickles too. How many months do you keep yours? I make sweet. Do you make sweet or dill. I did freeze some pickles last year that had kind of a sweet dilly taste. We liked those. Nancy

    • Hi Nancy, I have not canned sauerkraut. I have only fermented it in a crock and then put it in glass jars and kept it in the fridge. The process of canning it (heat) kills all the beneficial stuff created by fermenting it.

      The refrigerator pickles I make are dill. Normally we eat them up fast, but somehow these jars were shoved in the back of the bottom shelf and we are eating them now. They taste great, but they just aren’t as crispy and crunchy as fresh. Your sweet dilly kind sound wonderful!

  2. Angela says:

    Hey Emily! I think it’s great that you still have food stored. You must be good at planning ahead. We still have some locally-sourced meat and garden peppers in our freezer, but otherwise, nothing. I’m glad the bounty of summer is just around the corner!

    • Hi Angela, I am pretty good at planning and storing food. Our freezer is still full. As soon as some space clears up I tend to make something like meatloaf or cook some black beans or chick peas up and freeze them for later use. You are right, summer’s bounty is around the corner. I am already picking peppers!

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