My apologies for the long delay in posts! I October and November were crazy busy with law school applications, a trip to the East Coast (to visit schools) and then the holidays! Hopefully I will get back on track with the new year approaching.
This recipe is very simple and easy to make-- I am posting it per the request of a friend at work, Justin Aida. The method of making the brussel sprouts came from my friend Hadley who is a kitchen diva herself.
Ingredients:
I jar (16oz) of sauerkraut
3-4 potatoes, skinned and cubed (or if you use Yukon Gold or Red potatoes you can leave the skin on).
1 package of vegetarian sausage of your choice, sliced (I prefer a spicy kielbasa type)
1/2 medium onion, sliced
1 pound of fresh brussel sprouts
2 medium shallots, finely sliced
2 Tbs of apple cider vinegar
2-4 tbs of olive oil
Salt and pepper to taste (I like to use Alderwood smoked salt for this dish)
Add sauerkraut (with liquid in jar) and potatoes to a heavy pot and turn heat to medium. Cook, stirring occasionally until the potatoes are fully cooked (pierce easily with a fork).
When potatoes are almost done, heat 2 tbs of olive oil in a heavy frying pan and add onions. Turn heat to low and cook, stirring often until they begin to become translucent. Add the sausage and continue to cook until the pieces are brown and beginning to crisp. Once done, add sausage and onion mix to sauerkraut and potatoes and stir.
Separately, heat remaining olive oil in another heavy pan (cast iron is best) and add shallots. Cook 1-2 minutes until softened. Add brussel sprouts and continue cooking, stirring often until sprouts become a very bright green and begin to carmelize. Add vinegar and continue to cook and stir until sprouts are beginning to brown but still slightly crisp (2-4 minutes). Be careful not to overcook the sprouts so that they end up pale and soggy.
Serve sauerkraut mixture and sprouts together in a big bowl and enjoy! Last time we made this, we had some garlic brushetta on the side which was a killer combo. This makes a great leftover for lunch the next day, as is, or as a modified ruben sandwich. Yum!
Serves about 4-5.
