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

Recent food finds

I am constantly taking pictures of food that i see and i have fallen so far behind in sharing lately.   Im going to try and do a catch up of the last couple weeks of things that I thought were fun enough to share.  Passionflowers are blooming, figs and squash are in season.   We are like a week or two away from the Southern California summer cornucopia of ridiculous bounty.

My neighbor at the community garden has a full on passionflower wall growing.  I have never had the fruit.   I was planning to trellis one in my backyard this year but a young plant wont survive our july vaca so after we return.

The van nuys german deli is sooo close to my house:


Usually i will get two smoked brats, 2 swiss and 2 neurenberger for the 2 of us and simmer in saurkraut and wine…

Head cheese anyone?


Does everyone know that i love marzipan!   British cadbury chocolate and marzipan enrobed in dark chocolate are two wonderful things. 

Gooseberries!

If you zoom in, you will notice flavors of soy sauce in this chinese whisky

Fresh almonds

Dragonfruit

Banana blossoms


No name whiskey shots for your carry on bag

I thoroughly enjoy stroopwafel and if you have had an am flight on United, you have been gifted with a stroopwafel…not sure of the cocktail i would make with this

Last weekend was a roadtrip to the BH branch of Laduree to get the much coveted Barbie box

And of course view the special promo display dolls

Macaron!!!!!  

Its fig season!   I have some in the fridge waiting to be covered with cheese and balsamic

Its still peach season

Jim is scoping out his fav variety of strawberry



Tomatoes are breaking in.  Next week will be full blown tomato explosion

Look close…bok choi and cress flowers

The aquash in unstoppable now.


So that updates like 2 weeks of non restaurant/non home cooking pics….home tou saw something fun or unique.

German deli kinda day

Im deep into projects with a short time horizon so wine simmered kraut with grilled sausage sounded like the trick for this saturday


I bought two each neuremberger brats, swiss brats, and smoked brats

Saurkraut


A riesling to drink


Yummy marzipan


And here goes the kraut:


One bottle of dry white wine, juniper berries, bay leaf, peppercorns, clove….and its off to simmer

And a potato and beet salad