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‘Kraut-abaga’ (with Sausage)

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The name for today’s dish is one I came up with and is a contraction of ‘Sauerkraut’ and ‘Rutabaga’. It was inspired by a lovely dish presented by my blogger friend, Stefan, in a recipe post called ‘Zuurkoolstamppot met Rookworst’; a lovely Dutch comfort that translates into English as ‘Sauerkraut and Potato Mash with Smoked Pork Sausage’.

Now, the dish Stefan posted  looked delicious, and I would love to try it, but, these days, I am very conscious of my carbohydrate intake and so I decided to try and replicate the basic idea using the yellow turnip variety known as ‘Rutabaga’ or ‘Swede’. This particular vegetable has about one quarter the carbohydrate level of potato, and a low glycemic index so it works very nicely into my diet. I am using pre-cooked Sweet Italian Sausage rather than the smoked sausage used by Stefan, and my method is a bit different, but I get a chance to use some of my Homemade Sauerkraut in the preparation…

The Ingredients

  • 1 small Rutabaga, cut into small chunks;
  • 1 cup Sauerkraut;
  • Sausages (as many as you like), pre-cooked;
  • ¼ cup White Wine;
  • Butter, salt and Pepper.

 

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Lay the sauerkraut down at the bottom of a casserole dish and put the Rutabaga chunks on top. Add a couple of pats of butter, season with salt and pepper and pour the wine over top. Cover the pot and then put it into a 325 degree oven. At this temperature, you can cook the rutabaga to tenderness in about an hour without browning anything too much. However, it is best if you stir things up a little every once in a while. You shouldn’t run in to the problem, but if things look like they are drying out too much, add a splash or two more wine.

 

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When the rutabaga is tender, stir things one more time then add your sausages. Cover again, and cook for another twenty minutes or so until the sausages are nicely hot.

 

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Finally, remove the sausage and mash everything nicely, adding a little extra butter, salt and pepper as you see fit. Unfortunately, I forgot to take a picture of this but you can probably imagine it well enough anyway… Once done, plate it all and serve steaming hot.

 

 

 

One Comment Post a comment
  1. Thanks for the shout out. The original version, before potatoes made it to Europe from the Americas, may have been made with parsnips or turnips with sauerkraut.

    March 5, 2017

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