Slow ‘Fest Fix

As we approach Halloween and the weather gets blustery my appetite naturally shifts to heartier, stew-like meals.  Here’s one that shows up at some point, especially if I haven’t had my Oktoberfest fix.

For this stew we start with some big flavors, all which benefit from a slow cook.  I doubt there is a sausage out there that I don’t love – just throw in a little ground meat, and lace it with plenty of garlic, spices, and salt.  In this case, perhaps begin with a beefy sausage or a good bockwurst. It’s a matter of taste, but here the average kielbasa tends to fight with its mates.

Throw in a few red potatoes and add a really good sauerkraut. If it’s a canned sauerkraut, I usually rinse and drain it. There are some spectacular fermented ones in the market so it’s fun to consider one of them. They usually have so much going on, it’s a shame to rinse it all away, so give it a taste and see what you think.  I opted for a naturally fermented garlic and dill variety and hit mine with a light spray, but retained most of the brine, garlic, and herbs.

All of these characters work off of each other. The potatoes absorb and tame the sauerkraut, the sauerkraut balances the sausage’s richness—and so on. I also added some carrot chunks and sliced fresh cabbage for good measure.  The carrots bring a bit of sweetness and the cabbage isn’t noticeable unless you are looking.  It blends right in with the sauerkraut and gives it a little more structure.

Like crafting a fine wine, all of this requires and little time in the pot to mellow and bring these big flavors together.  If you are impatient, give it a couple of hours in a low oven, on a low simmer on the stove, or mindlessly in a crock pot or slow cooker for up to 6 hours.

Enjoy with a grainy mustard and a good rye or other hearty bread.

Slow Sausage, Sauerkraut & Potatoes

Ingredients
2 tsp olive oil
12-ounce beefy sausage, cut into chunks
½ onion, sliced
½ tsp each caraway seed and crushed peppercorns
1 bay leaf
16-ounce package sauerkraut, rinse and drain if very salty
5 red potatoes, scrub and quarter
2 tsp olive oil
12-ounce beefy sausage, cut into chunks
½ onion, sliced
½ tsp each caraway seed and crushed peppercorns
1 bay leaf
16-ounce package sauerkraut, rinse and drain if very salty
5 red potatoes, scrub and quarter

Instructions

  1. Brown the sausage in the oil on all sides. Add the onion and spices, toss to lightly color.
  2. Add the sauerkraut, then tuck potatoes into the niches in the pot, add up to a cup of water and bring to a simmer.
  3. Set to low slow cook for a minimum of 2 hours, or in crock pot for 6 hours. Adjust seasoning and serve in bowls. Serves 4 or more

Optional: add 2 carrots, peeled and cut into chunks with potatoes. Include ¼ head cabbage cut into 2″ strips along with sauerkraut.