Wednesday 25 August
Holt got a couple of appropriate sausages from Kroger's in Findlay Market to go with some Eckerlin's sauerkraut left over from last week. They were Reuben wurst with built-in corned beef and sauerkraut, and Bier metts. But when we looked, there wasn't enough sauerkraut. So we bulked it up by making it into a sort of choucroute garnie.
We chopped up the fatty part of the butt end of a Schad's ham, and fried it in a pan with the sliced sausages. A sliced onion went in to brown, and then a couple of thin-sliced yukon gold potatoes. Finally, the sauerkraut and its juice was put on top, with seasonings of a ground-up juniper berry, a touch of allspice, and cloves. The whole thing got covered and steamed gently until the potatoes were tender. Result: savory and delicious, good just plain, or with mustard and horseradish or horseradish mustard.
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