Brian and Jim Eat

I’m revising my bean meatball recipe to become a brat seasoned sausage and see where we go…served along some dressed up sauerkraut.

For the beans…This is a bit labor intensive. This time I’m using pintos. Soaked, then boiled until cooked through just so they are finished and creamy inside. I used 16 ounces and boiled with about a teaspoon mustard seed to add a little flavor that will build with the brat seasoning. Next I used:

• 8 ounces mushrooms sliced small abs sautéed down with the onion
• 1/2 onion small dice and sautéed with the beans
• 1/2-3/4 cup almond flour
• Teaspoon white pepper
• Teaspoon onion powder
• Teaspoon nutmeg
• 1 Teaspoon mustard seed

Mix it all up and roll into sausages and wrap in plastic wrap.

Steam the sausages like 15-20 minutes and then move to freezer. Once frozen, the sausages can be cooked straight from frozen.

For the sauerkraut…This recipe is inspired by a recipe in my great grandmothers recipe box that she learned from her own mother. Using a raw kraut keeps this cold salad as true to original , and preserved the probiotic punch of the sauerkraut. For mine I use:

• Raw sauerkraut at the quantity you would like. I generally cook for two so 1 cup is sufficient for us especially since I will be adding other ingredients
• Raw carrot, grated, to your taste. Probably 1-2
• Grated raw daikon. About 1/4-1/2 cup. I was amazed to find the prevalence of radish in Eastern European cooking.
• 1 green onions chopped
• 1/2 stalk celery medium chop
• Black pepper to taste
• Just about a tablespoon of sugar. I’m not a fan of a lot of sweet so you might want a dash more for yourself
• 2 Tablespoon apple cider vinegar
• 2 Tablespoon olive oil (that’s my go to oil)
• 1-2 garlic cloves (or more if you are me)
• Dash of red pepper flakes
• Scant teaspoon of salt
• Black pepper to taste

Mix all the sauerkraut ingredients and give the flavors time to marry for a few hours.

Thanks to https://lazygastronome.com for hosting meatless Monday and What’s for Dinner Sunday.