Wednesday, November 05, 2014

Pasta with Sausage and Sauerkraut

On a recent visit to Belvedere Square Market, we checked out Hex Ferments, a local company that makes fermented products like sauerkraut and kombucha, a fermented tea beverage. We sampled a range of things, including three kinds of kraut, pickles, and the kombucha (which wasn't as scary as I thought it would be).

I grew up eating sauerkraut; we had it for every major holiday, with garlicky kielbasa. Hex Ferments owner, Meaghan Carpenter, told us that she likes to use sauerkraut on everything, including pasta. Intrigued, we bought a jar.

I figured the tart sauerkraut would work best if tempered with something fatty and creamy. I didn't want to do the usual Polish kielbasa, so bought the milder-flavored bratwurst instead. A bit of cream sauce also helped temper the tartness, yet not drown it out. The end result was very, very good and rather Eastern European, what with the sour cream and paprika.

Sausage and Sauerkraut Pasta

1 package Roma Natty Boh Brats
1 lb rotelli pasta
1/2 onion, chopped
Olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups chicken stock
1/2 jar Hex Ferments sauerkraut, any variety
1/4 cup sour cream
Salt and pepper

Par-boil the bratwurst in beer or water for fifteen minutes. Remove from heat and slice. Set aside.

Cook the pasta according to package directions.

Saute onion in olive oil until translucent. Remove onions to a bowl and add the butter to the pan. When melted, stir in the flour to make a roux. Cook for a minute or so, but not long enough for the roux to brown. Whisk in the chicken stock. Turn down the heat to a simmer and add the sauerkraut, sliced sausage, and onions. Cook for 10-15 minutes, until sauce is thick. Stir in sour cream. Season with a big pinch of paprika, a sprinkle of cayenne, and salt and pepper to taste.

Serve over pasta.

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