OK, readers! I have two pounds of Polish sausage in my freezer, comprising two large loops of the stuff. And I want to cook it. I'm planning to cook one of the loops, actually, and then slice it up for use in a jamabalaya sometime in the next week or two. But what about the other one? Any thoughts?
(I should mention that my family uniformly hates sauerkraut. While I personally don't like to consume sauerkraut directly, I do think that a piece of meat simmered in sauerkraut is friggin' heavenly, but I can't even convince the clan of that, so recipes that involve sauerkraut are out.)
(By the way, when I went to college in Iowa, the pizza places out there offered sauerkraut as a pizza topping. That's wrong on so many levels that it boggles the mind to even try to list them all.)
The personal blog of author Kelly Sedinger, chronicling the adventures of one overalls-clad wanderer.
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