Bay leaves — how lame is that?

Kevin did a reprise of the venison sausages braised in sauerkraut.  We often do this — if we really like a new dish, we make it again right away in the hopes that a second go-round will cement it in our repertoire.  This time, we used German-style pork sausages from Trader Joe’s, and a few of the bay leaves I’d collected on our fall hunting excursion.  The TJ’s sausages weren’t as good as the venison, but the dish was the same in its essence.

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