Tonight's Dinner

A plate of sauerkraut and sausages regularly appeared at Lithuanian banquets, celebrations, and Sunday meals. The dish usually was bland (beyond the "spices" in the sausage), and it often was overwhelming sour. I liked the idea of this one-pot meal, but I decided to create a recipe featuring more liberal seasonings.

Here is the version Mom and I now make. It takes less than thirty minutes to assemble the dish. It's concurrently nostalgic and updated.

Sausages and Sauerkraut 

Note: Use fresh (uncooked), not smoked, sausage. Here in the Madison area, we buy "Fresh Polish Kielbasa" at Bavaria Sausage or "Kalberwurst" at Ruef's Meat Market in New Glarus.

16 ounces green cabbage (about one-half of a large head)
1/4 cup red wine vinegar
1/4 cup brown sugar

1/4 ounce dried porcini mushrooms
1-1/2 cups water (you will reserve 1 cup)

2 pounds packaged or bottled (not canned) sauerkraut

1 cup liquid from soaking mushrooms (from above)
One "Knorr Concentrated Chicken Stock" packet 
2 teaspoons tomato paste (no more)

4 ounces bacon, diced finely
2 tablespoons olive oil
2 large onions, chopped fine
2 small carrots, peeled and grated
chopped, reconstituted porcini mushrooms (from above)

2 tablespoons brown sugar, packed
1/8 to 1 teaspoon Lawry's Seasoned Salt (depending on the saltiness of the sausage)
1/2 teaspoon freshly ground black pepper
2 bay leaves
1/2 teaspoon each: garlic powder; dried marjoram; onion powder; Hungarian sweet paprika

1/4 cup Sweet Marsala or Madeira

3 pounds Polish Kielbasa or Kalberwurst (about 3 to 6 sausages)

1 to 2 tablespoons balsamic vinegar 
more brown sugar (optional: to taste)
1 to 2 tablespoons sweet pickle reliish (optional; to taste) 

The night before: Cut the cabbage into wedges. Using the metal blade of a food processor, chop the cabbage finely and toss into a sealable plastic bag. Microwave the red wine vinegar and brown sugar until the brown sugar dissolves. Mix the red wine vinegar/brown sugar into the cabbage and press the plastic bag so the mixture evenly coats the cabbage. Place the bag in the refrigerator overnight. 

The next day: Place the dried porcini mushrooms in a 2-cup, glass measuring cup and cover with the water. Microwave for 1 minute; then let mixture stand for thirty minutes to one hour. Drain the mushrooms and chop them. Strain the soaking liquid through a coffee filter and reserve.

Place the sauerkraut in a large colander and rinse only once with cold water (too much rinsing will take the flavor away). Allow to drain. Place the drained sauerkraut and the undrained, marinated cabbage in a 7-quart slow cooker. Mix to combine.

In a 4-cup, glass measuring cup, mix together the mushroom-soaking liquid, the stock packet, and the tomato paste. Microwave on "High" for about 2 minutes, or until the stock packet and tomato paste dissolve. Set aside.

In a large sauteuse pan, sauté the bacon until it is browned. Drain the bacon pieces on several layers of paper towel, reserving about 2 tablespoons of the drippings. Reheat drippings in the same pan and add the olive oil. Sauté the chopped onion and carrots over medium heat until the onion is translucent, about 8 to 10 minutes. Add the reconstituted, chopped mushrooms.

Mix together the remaining brown sugar, salt, pepper, bay leaves, and dried herbs. Add to the sautéed onions and cook until the sugar dissolves and the spices are lightly toasted, about 30 seconds to one minute. Add the Marsala to the skillet and, stirring vigorously, scrape up any browned bits. Cook until the alcohol evaporates. Add the mushroom liquid/stock packet/tomato paste mixture. Cook until the liquid reduces by about one third, or for about five minutes.

Transfer vegetables to the slow cooker and mix. Place the sausages on top of and around the cabbage mixture and cook for about 4 to 6 hours on "High," or about 8 to 10 hours on "Low."

Just before serving, stir in the balsamic vinegar (and/or optional, additional brown sugar and sweet pickle relish). Serve with boiled potatoes dusted with freshly minced parsley. 

Serves 6 to 8

UPDATE: Recipe slightly tweeked to reflect modifications from last time we made it.