Sunday, November 6, 2011

Brats and kraut leftovers salad

Boy, am I on a roll today, or what?

After receiving a lo-hot of cabbage in my farm share over the summer, I decided a few months ago to make my own sauerkraut. I won't be posting the recipe here, because I did not document the process with pictures and I basically just followed a random recipe found on the internet.

A couple nights ago, I decided to use the kraut in a basic beer-brats and kraut recipe. Long story short, I found myself stuck with leftovers and did not feel like eating full-on sauerkraut and sausages yet again today, so I came up with this salad on the fly.


- 1 romaine heart salad
- 1 small red apple
- 1 cold leftover grilled bratwurst
- about 1/2 cup leftover kraut
- shaved gruyere cheese
- white balsamic vinegar
- olive oil
- salt and pepper


- with a stick blender, puree the kraut with the salt, pepper, vinegar and olive oil: that will be your dressing for the salad.

note: I used white balsamic because I had this at home already. I think it might be better with apple cider vinegar, since it will pair well with the fresh apple.

- dice the cold brat and the apple in small cubes.
- cut the salad in bite size chunks.
- toss everything together, add the dressing and top with shaved cheese.

Bon appetit!

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