Smoked Sausage with Accompaniments
Smoked pork and beef sausage; parsley potatoes; pickled beet salad; with house made sauerkraut and coarse ground mustard from black mustard seed. This dish combines many flavors that I really enjoy. I like the fact that most of the items on the plate were made in house. In normal times even the sausage would have been house made. But, with refrigerator failures and supply chain issues, these are not normal times. The parley potatoes were the norm. Boiled red potatoes tossed with whole butter and house dried parsley. The beet salad was my mother in laws recipe. Even I don’t know it! Perhaps one day I will be cleared for this knowledge! The sauerkraut on the other hand, I can tell you about. This was a raw sauerkraut in the sense that it had not been canned or cooked prior to this meal. Sauerkraut uses a lacto fermentation process. Shredded green cabbage is mixed with salt and allowed to sit (ferment) at room temperature, until you are satisfied with the