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Monday, February 25, 2013

Savory Sauerkraut Sausage Stuffing Skillet Supper

Savory Sauerkraut Sausage Stuffing Skillet Supper

http://www.farmfreshfeasts.com/2013/02/savory-sauerkraut-sausage-stuffing.html


I've been experimenting with adding day-old bread to all sorts of dishes lately.  I used to think all day-old bread, in the wintertime, would be destined just for bread crumbs.  In the summertime, day-old bread is destined for panzanella.

Not any more!  Now that I've found the winter comfort foods of panade and this dish, I look forward to transforming day-old bread into all sorts of savory dishes.  These bread dishes aren't exactly gorgeous, it's true, but they are warm and comforting.

While browsing the internet I stumbled across this recipe and got inspired to use the day-old brat & sausage rolls in the fridge for stuffing.  My family doesn't love stuffing like they love mashed potatoes, so I knew I needed to change it up a bit to make it into a meal.  Coincidentally, I had half a package of smoked sausage in the freezer, and coupons for sauerkraut.  And thus, the magic is born!

Or, at least, there's a plan for dinner.  Always good to have a plan. Or twelve.

http://www.farmfreshfeasts.com/2013/02/savory-sauerkraut-sausage-stuffing.html
This dish is cooked in one skillet (ok, and a baking sheet, and a bowl to toss the bread cubes in, but it was pretty easy to clean up anyway).  It's very savory, and was right up my alley for a Sunday supper on a winter night.

http://www.farmfreshfeasts.com/2013/02/savory-sauerkraut-sausage-stuffing.html
http://www.farmfreshfeasts.com/2013/02/savory-sauerkraut-sausage-stuffing.html
http://www.farmfreshfeasts.com/2013/02/savory-sauerkraut-sausage-stuffing.html
I am teaching my son to chop an onion.  Work in progress.

http://www.farmfreshfeasts.com/2013/02/savory-sauerkraut-sausage-stuffing.html
Apparently teaching my daughter to snip cherries is easier.

http://www.farmfreshfeasts.com/2013/02/savory-sauerkraut-sausage-stuffing.html

Savory Sauerkraut Sausage Stuffing Skillet Supper (fun with alliteration!)

4 day-old brat and sausage rolls (as in, 4 rolls not rolls 4 days old) (I feel compelled to explain)
olive oil
1 medium onion, coarsely chopped by your child who is learning, or diced the size you desire
1 cup chopped carrots (tops and tips to the wheeking composting pigs who demand their due)
1 cup chopped celery (leaves to the pigs, but try and re-grow the bottoms--see my FB page)
1/2 package (6 1/4 ounces) smoked sausage, cubed
1/2 cup dried cherries, painstakingly snipped into quarters, (wish I had these then!)
1 15 ounce can sauerkraut
1/2 cup parsley, chopped
1 1/2 teaspoon caraway seeds
soup stock (I had and used brown stock, but use what you got)

Preheat oven to 350 degrees Fahrenheit.  Cube up brat rolls into 1-2 inch cubes.  In a large bowl, toss bread with a healthy drizzle of oil (start with 1 Tablespoon and see if that coats everyone in the bowl).
Spread the bread cubes out on a rimmed baking sheet and toast 15 minutes or so until lightly browned.
Don't clean the bowl yet! Set it aside.

While the bread is toasting, preheat a massive skillet (12 inch cast iron for me) over medium heat and prep the veggies.  As the veggies are ready, add a turn of oil and the veggies to the skillet.  Sauté the onions, carrot, and celery until the onions are softened, about 10 minutes.  Toss in the smoked sausage and sauté an additional 5 minutes until it gets a bit of color on it.  Add in the dried cherries,  sauerkraut, parsley and a couple of grinds of pepper.  Heat through.  Transfer the mixture to the large bowl you set aside.  Add bread when it is ready, and combine thoroughly. Add the caraway seeds.

At this point the mixture needs some moisture to help it gel.  I poured a cup of stock into a microwave safe container and nuked it for a minute until it was warmed.  Then I poured it in 1/4 cup increments into the bowl, stirring after each addition, until it was the consistency I wanted--not too dry, not too soggy.  I ended up using 1 1/2 cups stock.  Taste and see if it needs some salt or a bit more pepper.

Return the mixture to the skillet, and heat over low heat, stirring occasionally, for 15-20 minutes until the mixture takes on a life of its own as a meaty veggie-filled stuffing skillet supper.

This post is linked with What's Cookin Wednesday at Buns In My Oven, the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty, What's In The Box at In Her Chucks,  Taste and Tell Thursdays and The Farm Girl Blog Fest at Let This Mind Be In You, and Food on Friday (twice).
http://www.farmfreshfeasts.com/2013/02/savory-sauerkraut-sausage-stuffing.html

24 comments:

  1. I've been keeping an eye out for ways to incorporate sauerkraut in our menu because fermented food is so good for the belly. I have a wheat sensitivity and can't add the bread cubes, but using mashed potatoes sounds like a doable alternative.

    Returning your visit to The Little Acre that Could today :-)

    ReplyDelete
    Replies
    1. Mashed potatoes, or roasted cubes of sweet potatoes, or even butternut or acorn squash would all work great in this dish I think. Try it and let me know!
      Thanks for stopping by!

      Delete
  2. You are very resourceful Kirsten. Love the mix of everything you combined in this dish. Thanks for sharing.

    ReplyDelete
    Replies
    1. Marlene,
      I don't know if I'm resourceful or I just hate to waste edible food (thanks, Mom and Dad!) but it did turn out quite tasty.
      Thanks!

      Delete
  3. You're right; ya gotta have a plan...or twelve.
    This is down right creative. I normally just make croutons for my soup with my leftover bread.

    ReplyDelete
    Replies
    1. Meghan,
      Like I mentioned to Carla below. Next Monday. Be here or be square. Well, don't be here, on this post, but check out the post on Monday. I never think about croutons for soup. I should. That's a great idea. It's usually artfully arranged cheddar slices.
      Thanks!

      Delete
  4. This looks super, Kirsten! I would never have thought to use bread like this, but it looks delicious. I love sauerkraut - I'm definitely going to try this dish!

    ReplyDelete
  5. Yum I love sauerkraut! Sometimes I'll have leftover bread when I make a fresh loaf (I know right?!). Looks like a good way to use that all up.

    ReplyDelete
    Replies
    1. Carla,
      Next Monday, check it out. Just a suggestion, for leftover homemade bread . . . you lucky lady you, to have leftover homemade bread.
      Thanks!

      Delete
  6. Replies
    1. Andrea,
      Comfort food rocks. Especially on a snowy day like today--though we're having baked potatoes, not this dish.
      Thanks!

      Delete
  7. OMG this brings back memories of being in Austria - truly the most delicious saurekraut on the face of the planet can be found there - it's NOTHING and I mean NOTHING like the stuff we find here in the states - it's a completely different world!

    ReplyDelete
    Replies
    1. GiGi,
      I lived in Croatia for a while, and if the Austrian sauerkraut is anything like the Croatian version I understand completely. I ate so well during my time there.

      Thanks for stopping by!

      Delete
  8. I just posted a sauerkraut skillet dish, too. I love sauerkraut, especially the real stuff (fermented - not in vinegar). This dish look really good.

    ReplyDelete
    Replies
    1. Amy,
      I love the real stuff, too. I'm looking forward to taking a class through our local parks and rec later this spring all about fermenting--hoping to re-create some Croatian flavors.

      Thanks for stopping by!

      Delete
  9. This sounds yummy! I love all of the ingredients. Thanks for sharing.

    Kristen
    www.chickyscafe.com

    ReplyDelete
  10. Brilliance! Sheer BRILLIANCE!! And I love that you paired dried cherries and sauerkraut together...of course, in my mind, there's not much that doesn't go with sauerkraut! :D About how many servings did you get out of it?

    ReplyDelete
    Replies
    1. Heather,
      Number of servings is tricky around here--in a few months I will have two teens, and the one that's not yet a teen wears size 11 shoes . . . so a "teen-sized" serving is more than I'd eat.
      This served the 4 of us plus at least 2 more servings for leftovers, so I'd say 6-8 servings.

      Thanks!

      Delete
  11. You almost make me want to try sauerkraut, Kirsten, and that's not an easy feat!

    Thanks for sharing at the Farm Girl Blog Fest, Kirsten!

    ~Kristi@Let This Mind Be in You

    ReplyDelete
    Replies
    1. Kristi,
      I think you need to go over to Eastern Europe to try sauerkraut (though I'm pretty sure there's a sauerkraut festival here in Southwestern Ohio . . .) because that stuff? Amazing.
      Thanks for hosting!

      Delete
  12. yummy! comfort food at it's finest :)

    thanks for sharing and linking up!

    ReplyDelete
    Replies
    1. Heather,
      It really is comfort food! And there's nothing wrong with comfort food--really I think just about any comfort food is comfort food at it's finest.

      Thanks for hosting!

      Delete