Smoked Sausage with Brusselkraut

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Smoked Sausage with Brusselkraut

Recipe By Michael Weldon

Ingredients

  • 1 kg Coles brussels sprouts, sliced thinly

  • 30 g table salt 

  • 1 tbs caraway seeds, toasted

  • 2 packs of Coles finest lamb and beef sausages

Serve 

  • your favourite mustard

Special Equipment

  • 1 ltr sterilized fermenting jar

Method

  • In a large bowl mix the sprouts, salt and caraway seeds. With clean hands gently scrunch the sprouts to spread the salt and start breaking them down. Cover and leave to one side for 30 minutes them repeat the process. Do this 4 times then pour the sprouts and liquid from the bowl into your pickling jar. Shut the lid and leave in a cool dry place for 3 days.

  • After 3 days pop open the lid and burp (that is the technical term) the brusselkraut. Seal the jar again and leave for another 2 days. 

  • Taste the kraut and if you are happy seal the jar and a put in the fridge. If you want a little more funk and fermentation, seal the jar again and leave for 2 more days. 

  • Once you are happy with the flavour that kraut is ready to use. Store in the fridge when not using and it should last a month or so but we think you’ll eat it a lot quicker than that

  • Heat a smoker to 150 - 160 degrees (C).

  • Lay the sausages in the smoker. Smoke until the sausages are cooked through. The skin will slightly wrinkle and have a firm texture to it. 

  • Serve the smoked sausages with the brusselkraut and your favourite mustard. 

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