Sausage, Potatoes and Sauerkraut

Sausage, Sauerkraut and Potatoes

My main squeeze is out of town this weekend. My main squeeze doesn’t like sauerkraut. TIME TO EAT SOME SAUERKRAUT WHILE MY MAIN SQUEEZE IS OUT OF TOWN!

My love for pickled, salty, vinegary, sour foods knows no bounds, which means a few things:

  • I drink a lot of water.
  • My fingers have finally come to terms with their swollen state.
  • I’ve been known to eat an entire jar of pickles or olives in one sitting, and I even partake in the drinking of the pickle or olive juice.

Oh my gosh, my mouth just watered. Especially because I know there are some Claussen halved pickles in the fridge right now. I bought them yesterday at the grocery store, and the pickle gods were shining down on me because there was no bar code on the jar, so it wouldn’t scan. The employee asked if I remembered how much they were.

“I think like $4.50 or something.”

“$4.50 for pickles? Girl, you’re crazy. I’m not selling anyone $4.50 pickles. These are $2.50.”

Sold. Even though I’m pretty sure those premium slices of heaven are around the $4.50 range.

Alright, so I was at the store because I was buying some wares to make the delicious dish that I remember from my childhood–sausage, sauerkraut and potatoes. My mom always bought really good French mustard (Maille, I think), which went really well with the dish. I couldn’t find that mustard, so I bought some good old Grey Poupon. I also didn’t use the Polish sausage like my mom uses, but opted for some skinless mettwurst. Let’s just say I ate a whole lot of sauerkraut, potatoes and sausage this weekend. I savored every moment.

Sausage, Potatoes and Sauerkraut
Serves 4

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1 tablespoon vegetable oil
4 mettwurst links, sliced on the diagnonal into 1″ pieces
4 russet potatoes, peeled and cut evenly into 1″ slices
2 cups sauerkraut, rinsed and squeezed of excess liquid
1 cup dry white wine
1 cup water
1 teaspoon onion powder
Freshly ground pepper, to taste
1 bay leaf

1. Heat oil in a large skillet over high heat.
2. Add sausage and saute until browned, 5-10 minutes
3. Place potatoes, sauerkraut, wine, water, onion powder, pepper and bay leaf in the skillet and bring to a simmer.
4. Reduce heat to medium low, cover and cook until the potatoes are tender, stirring occasionally, about 30-40 minutes.
5. Remove bay leaf, and serve with a side of Dijon mustard.

Italian Meatloaf

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Meatloaf, double beatloaf, I hate meatloaf. Sorry, Randy, but I think I have a recipe that might change your mind.

Also, I think I’ve mentioned this before, but I hate the word “loaf.” What a dumb word. It sounds so floofy and gross and sloppy. LOAAAFFFFF. Say it out loud. See? Isn’t it stupid? Ugh.

If you don’t like Italian-inspired foods, get out of my kitchen. Just kidding. Sort of. But really, if you don’t, try my other meatloaf recipe — the one that convinced me that meatloaf wasn’t just a block of ground beef with chunks of gross weird stuff in it.

Alright, while I’d love to continue on this discombobulated rant, I need you to go ahead and read how to make the best meatloaf I’ve ever tasted in my life. And I made it up. And I cooked it. And I’m always a little proud of myself during those moments.

Meatloaf will make you…JUMP! JUMP!

Snickerdoodles

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Hi friends. It’s been a while. How were your holidays? Mine were great. I got a new sewing machine that I’m pretty pumped about trying out, which might be humorous considering I haven’t sewn in years. Speaking of the holidays…

I’m surprised I haven’t suffered a sugar overdose at this point in time. I ate a lot of candy and baked goods during the season, which is rare because I much prefer salty snacks over sweet. So…I need a snickerdoodle cookie like I need a hole in the head, yet here I am baking and eating them. Now you can too!

Before we get to the nitty gritty details, though, I feel like I owe you, dear readers, an apology. I posted a haiku hint about this recipe on Facebook, and it was probably misleading. The dough is in ball form before baking, where they then spread out into delicious, soft, pillowy cookies. So, again, my apologies to you who fairly guessed donut holes. I’ll try better with these haikus. I promise. Or maybe it was my evil plan to fool you the entire time. ::insert evil laugh::

Make some dough balls that magically turn into cookies after you click this link

Tomato Soup

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This soup is award-winning. Seriously. One time I won a soup-off with this recipe. And do you know the secret? Nope. Me neither. It’s just good. Oh, and instead of cream, I use bread. That could be the secret. I don’t know. Judge for yourself.

So, hmmm…anything interesting happen while making this? I drank mimosas. Chris and I listened to crappy Christmas music and had a conversation about U2 and the amazing way Bono yells, “BAAAYBEEE PLEASE COME HOOOOME” during the band’s version of “Christmas (Baby Please Come Home).” It’s pretty epic. Don’t believe me? Click and watch, around the 1:57 mark. The man is a master at adding beautiful harmonies where they currently didn’t exist before. Okay, enough about U2. Back to the noms. Ugh, I hate when people say that. And “yummy.” Ick.

One bowl of mater soup, comin’ right up, after the jumpy jump

Pasta Bake

Pasta Bake

It has been cold and snowy in Cincinnati, and you know what that means. Comfort food! There are a quite a few dishes that fit into this realm of culinary goodness–soups, grilled cheese, stews, macaroni and cheese, lasagna and…wait for it…pasta bake. My dad always called it goulash, so you can call it that if you’d like, though I’m pretty sure it’s not goulash.

I’ve made a couple different versions of pasta bake, always just kind of throwing things into the mix, but this time I hit the jackpot. The pesto might just be the secret ingredient that was missing before.

Oh, and while I was preparing dinner, I turned around to witness Chris’s stroke of genius–use a giant stemmed wine glass votive as…uh, well…a wine glass! Seemed like an awesome idea at first. We realized that after sipping, when the wine hits the little divot where the tea light goes, it splashes up into your face. Maybe that’s not entirely a bad thing. Yeah. After two seconds of pondering, it’s not. Just wear a bib and drink up.

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Alright, enough rambling. Let’s make some pasta bake

Biscuits and Gravy

Biscuits and Gravy
Who doesn’t like some dang biscuits and gravy?

Vegetarians maybe. Sorry.

I had a hankering, plus I had some sausage, but noticed I didn’t have any canned biscuits. The result? Homemade biscuits AND gravy. I’ve never made homemade biscuits before, and baking sort of scares me sometimes, but these turned out delicious. The only thing I’d do differently is to make them thicker. I was nervous to overwork the dough, so I didn’t re-roll too many times. I’ll be less nervous next time.

If you can believe it, the first time I ever ate biscuits and gravy was last year. I made this sausage gravy for a brunch that I hosted on Mother’s Day, so of course I had to try it. Hooked. I seriously crave it now–and Cracker Barrel’s version that I ate last week just ain’t going to cut it.

Make you some biscuits and gravy after clicking righ-cheer

Pumpkin Spice Scones

Calzone

I haven’t posted since July 24, 2011. Apologies, dear reader(s). Hey, I might have more than one reader! I’ve changed the name, theme and design for the blog (thanks for the help, Josh and Tom!), and I even made a Facebook page for it, so “like” the Kitten Kitchen, if you’re so inclined.

So where have I been, you ask? Or maybe not. You’re going to hear anyway. Well, I’ve had quite a couple of years. I have a new job. I have two more cats. I have a new house. I lost my father. And I lost my brother-in-law. Some of that is good stuff. The latter two are bad. Which is why I’m blogging again. I am finding that staying distracted in the kitchen is helping me keep my mind off of things. Funny how that works, isn’t it? I promise this is the most depressing I’ll get on this blog.

So. PUMPKIN! It’s a “thing.” Some people hate that it’s a “thing.” Me? I love it. So does my cute husband Chris. We love punkin, especially Starbucks pumpkin spice scones, so in honor of the Thanksgiving holiday coming up, especially if you have guests spending the night, here is a delicious, easy recipe for a breakfast treat, served best with a cup of coffee or hot, comforting tea.

We’re hosting our first Thanksgiving next week. I’m nervous and excited, mostly because I’ve never made a huge, whole turkey before. I will let you know how that turns out. Keep your fingers crossed.

Bake some scones after the hop, skip and a jump