Whilst reading the Washington Post online, I learned that saurkraut is a Baltimore Thanksgiving tradition. Hm, I thought, I'm from Baltimore, and I've never had/seen/heard/smelled any saurkraut at the annual spread. I'm usually only concerned with canned green bean cassarole and lots of gravy. But who am I to quibble with an alleged Charm City tradition. I just had some for dinner instead.
I made Gertrude's Restaurant's recipe for Sauerkraut and Apples and included some hot Italian sausage and kale. The recipe says the bacon is optional, but we all know omitting it isn't really an option, don't we. I subbed in that sausage and braised the whole mess in some PBR. Mmmhmm, yes ma'am. The only drawback of this meal was that I finished my jar of saurkraut that we made in my preserving class. But I think I am going to try making some kimchi next, since I can't get that fermented cabbage out of my head.