Every Other Friday: Venison sausage braised in sauerkraut

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It was Kevin’s turn to make our every-other-Friday dinner, and he turned out what may be, in my estimation, his biggest success.

Those of you who follow this space will know that our plumber gave us some venison in return for the use of one of our shotguns, and Kevin decided he’d make something out of the sausage. Now, when you think ‘sausage,’ you naturally think, ‘German,’ so he looked for a recipe from that part of the world.

Epicurious came through. Kevin tweaked the recipe, upping the caraway and including a some of the Cape Cod Beer porter we had in the fridge, and turned out something absolutely irresistible. So irresistible that I ate it all before I had a chance to photograph it.

Up until now, I think I would have said that my favorite recipe on this site was the Lamb and Eggplant Ragout. Now, I might have to go with the Venison Sausage Braised in Sauerkraut. And it’s my husband’s recipe! What does that tell you?

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Comments

  1. It must be nice to have a husband who can cook well. At least mine makes great beer!

    That recipe sounded so good that I had to copy it though, which I did. Now all I need are sausages.

  2. Paula — Don’t undervalue great beer! And, if you make the recipe, let me know how it comes out.