Pinto Bean Bratwurst with Sauerkraut Salad

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.

The Lazy Gastronome

Nabak Kimchi

I haven’t made Nabak Kimchi aka Water Kimchi in like a decade…it’s more liquidy, less funky than your typical Napa kimchi you see around.

I started chopping the vegetables—I used daikon for the radish, carrot, green onion, napa cabbage, 1/2 an Asian pear, and garlic.

The daikon and Napa have been rubbed with salt

Added the other veggies to sit with the salt

Meanwhile I steep some gochugaru in a strainer in 10 cups of water and some salt.

Once wilted the veggies go into the jar. To be joined by the gochugaru “tea”

Where it sat for 4 nights and 3 days on the counter. To relocate to the fridge and get sampled.

I ended up using the following:

  • The inner yellowish leaves from one medium head of Napa cabbage
  • About a four-five inch slice of daikon cut into squares
  • 2 Tbl gochugaru
  • 1/2 Korean pear
  • 1 medium to large carrot
  • About an inch slice of ginger
  • 3-4 green onions
  • Garlic to taste 4-6 cloves
  • About 8 cups of water
  • 2Tbl salt to run the veggies and 2 Tbl for the water/gochugaru mixture

This experiment was inspired by this water kimchi recipe

This is definitely a repeat. It’s been years since I made this from scratch and I really enjoy it’s lightness.

The Lazy Gastronome

Kimchi saurkraut

So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it.  My reference is saurkraut wih potatoes and sausage.

So thats what i did.  White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.

Kimchi and me

Jim bought me a new cookbook after we heard the authors on the radio


Amongst the treasures was a doable looking kimchi recipe.


And after a trip to the korean market and the farmers market i went to it:


Salted soaked and drain my veg…

Then combined the flavor:

Korean red pepper flakes

Tamari (gluten free soy sauce–aka soy sauce made with so not wheat)

Gochujang

Plus some rice wine vinegar, garlic and ginger


And there she sat for a day at room temp, then six in the fridge.


And today we are making


Stinky tofu will ferment at room temp for 48 hours. Then it will get fried…so monday is probably rice and stinky tofu night

Meanwhile, i totally made another batch of kimchi, and have a jar saved from batch 1 for kimchi fried rice during the week.