Spicy Summer Sausages
It is good grilling weather, finally. It seems like we’ve been waiting all year for this and it finally has arrived. Thankfully this month all sausages are $1.00 off in Green Grocery. I added a variety to my order and even stocked up on some of the Panino rolls from Essential Bakery. Which if you haven’t tried them, they are delicious. Soft, fluffy and light, with a crisp crust that grills up perfect in a quick pass over hot coals.
My trick to a good sausage cook out is the same as cooking pork chops—sear, sear, sear and plenty of rest. Yes, that’s one sear for every side. Not that sausages have sides, but a turn or two or three can’t hurt. In fact, as soon as the majority of the sausage get’s a nice golden brown I immediately pull it over to the cool side of the grill and let it rest.
This gives me time to grill up my veggies: onions, zucchini, fennel, escarole, leeks or whatever I’ve got on hand. Then while I’m plating up the rest of the goodies, I bring those sausages back up to heat by putting the lid on and letting them warm up. That way when they come off the grill they are hot and juicy and ready to get rolled or sliced or just forked and chowed.
If you’re getting some big-headed cabbage in your order, especially Napa cabbage, you might want to try your hand at making your own sauerkraut. This time of year seems to really bring cabbage out, and the heads that are coming off the farm are gigantic! They practically scream sauerkraut, the perfect and absolutely essential accompaniment to brauts and other German sausages.
Super easy to make and with an endless variety of flavors (the one above I added fennel seeds) to add to make your own special signature taste, sauerkraut is also packed full of nutrients, fiber and digestive aids from its probiotic, natural fermentation process. All it takes is some cabbage, salt and time. Follow these easy steps to make your own kraut:
- Thinly slice a large head of cabbage, preferably Napa
- Place cabbage in a large bowl
- Sprinkle 2 tablespoons of sea salt or kosher salt over the cabbage and toss
- Cover with plastic wrap and place a plate on top to press the cabbage down
- Place something heavy to weight the plat down and leave it for 48 hrs
- After 48 hrs the cabbage should be covered in its own juices, place in clean jars and put in a dark cupboard for 3-7 days, taste using a clean fork until it is sufficiently tasty
- Refrigerate, your sauerkraut is ready to go!
It will last up to six month refrigerated. And if you like that, you should check out my post on kim chi, sauerkraut’s rather spicy and stinky cousin. So what are you waiting for? We need to soak up these dog days of summer before the rain sets in. There is nothing like a Northwest summer, they’re short, but oh so sweet. Enjoy, eat well and be happy.