5th of February and finally I started to feel like I have fallen into somewhat of a normal routine and a ease in my daily life. I have great courses this period, I really love the macroeconomics, such a interesting subject. I also have found myself rolling out that yogamat every day and gosh – it does wonders to my body. I can’t really say I dislike the fact that the sun is shining bright and the D-vitmains attack every time you step outside either. Life is good right now and I love it.
Choucroute is a old favorite of mine, actually it is the first dish I ever cooked as a apprentice in the kitchen. I love the fatty bacon with the sweet and sour sauerkraut and the meaty sausage. It’s a match made in heaven!
For one serving, you’ll need;
1 sausage of choice
50 g (about 3 rashes) of streaky bacon
100-150 g sauerkraut
0,5 cup chicken stock
1 glass of white wine
1 bay leaf
1 tsp of whole black peppercorns
2 cooked potatoes
Preheat the oven to 200 degrees. At a baking paper lined tray place the bacon and the sausage (pricking them so they don’t break). Bake in the oven until the bacon is crispy and the sausage is cooked through and have got some color.
In a medium pan – heat up the sauerkraut with the wine, chicken stock and the spices. Once it bubbles, add in the apple and cook for a good 30 min. Take out the spices and place potatoes cut in smaller pieces in the pan to heat up.
Combine equal amounts of honey to dijon mustard, then take your crispy bacon and chop it up into rough pieces. Place your sauerkraut in a bowl, sprinkle over the bacon and then cut the sausage in half and place it on top. Serve with generous dollops of honey-mustard and a good glass of wine.