Sautéed Sauerkraut with Sausage, Bacon and Pasta
I’ve been in a “writer” mode lately, so excuse me if I write a mile long post about things that are on my mind at the moment. If you ain’t got time for this… Skip and get to the recipe!
Recently, somebody asked me what blogging means to me? To be quite honest, it became part of my life, as a career sort of speaking. It’s not an addiction anymore like it was before, but a mix of pleasure and a business. You know how they say never mix those two?! -I believe in this case, it’s allowed. I like talking to people, especially with those that I can relate in some way -food, photography, motherhood, books, art and music. I am shy in a real life and feel slight courage to open up and a joke or interact over social media without confusing myself to death like I would when I talk in person. If you have your feet steady on the ground, you can continue having fun, sharing things that make you happy, embrace your passion and still keep the perks of business things. “Feet steady on the ground” remark was more explained in the second part of the “post” that I will not share now!
Last week my oldest son said “why don’t you have more comments or likes? Clearly, you are doing something wrong!”.
Then I thought maybe my blog readers or visitors passing by, feel the same as my son’s expressed-no-filter opinion. Do having comments really matter that much to blog visitors? –I asked myself.
Personally, it’s not that I don’t care about comments or likes, of course, that makes anybody happy when you see that somebody took their time to let you know how they feel or give you a compliment, however, it’s not everything that should matter, I think. I check my traffic every day and I know that I am doing alright, so I don’t feel doubtful about my
baby’s blog’s “well-being”, emails from lovely blog readers keep coming so I hated more of an idea that he said that or the thought that somebody would actually judge a blog just because likes decreased and there are no comments. Though just like the author needs a review of their book, we do need reviews, of recipes in order for us to improve if needed (good, bad and ugly), so if you make it, let us know. Did you know that my gender audience is literally split in half? Yep! Half female, half male. I love that my blog actually attracts both gender audiences, it makes me feel like I am doing something right. Before I knew that fact, I always thought that at least 80% of my audience are women, but stats are showing differently. I do talk about my kids or family most of the time and I hope that I’m not boring and monotonous, so that’s why I want to share more about my views, opinions and go into recipes per request listening suggestions and of course making it deliciously so you can try it too. That’s one of my priorities for 2015.
I actually wrote so, so much more, but it was Itsy-bitsy too long, so I took just a first part. Maybe I’ll share next time the rest of my thoughts. Below is only about the recipe.
For this, I thought I will already have published a recipe for homemade sauerkraut. You know a whole cabbage head, fermented, that I was sharing on social media?! I sincerely apologize for not posting it as I promised! It’s one of those things when you plan and you think you have all the pictorial ready, and then realize half of them are gone. Step-by-step instructions are so important for you to understand how to do it, so I’ll try to make it again (fermented cabbage), so you can do it yourself. If you can get hold of homemade, then that’s awesome, but if you cannot, just use store bought. I will add more details into notes and tips under the recipe.
I absolutely love this dish. It’s one of those oldies, but goodies from your grannies kitchen. You might ask, how can this possibly work together? Let me tell you, this combination is amazing and if you love sauerkraut as much as I do as well as smoked sausage, bacon, and pasta, then you’ll be in love with this one, too.
Yes, you read the title right, this is made with pasta. If I translate it directly it’s called “patches”, like clothing patches (krpice), because it looks like it. In some areas of Former Yugoslavia, it’s called differently, and to tell you honestly, I can’t translate it to make sense. Flekice – would be “little stains” or “stain spots” if you literally translate it. If I take it to plural, it’s “Fleka” and that translates into “stain”. Doesn’t sound very appealing, right?
I assume most of the grandmothers and mothers who still remember this dish from their childhood make pasta patches from scratch, but I skipped all the fuss. Since there is no way that I can find here real pasta patches, I did use lasagna sheets and just broke them into pieces. Improvisation! Honestly, it’s not hard to make it at all, but it was easier for me to get “Homestyle” lasagna sheets and be done with it in less than 10 minutes.
This is seriously one delicious winter dish that you guys must try!
There is actually a Northern Italian dish called Pizzoccheri (buckwheat pasta, usually made with some type of greens or cabbage, potatoes, and cheese) that I’d love to update. It’s a very delicious dish, but my pics were all gone from a few years ago and I am working hard to replace or update it.
So here is my version of Sauteed Sauerkraut with all the yummy stuff!
Sautéed Sauerkraut with sausage, bacon, and pasta
- 4 strips Smoked Bacon
- 1 cup Smoked Sausage (beef, Polska Kielbasa etc.)
- 2 cups Sauerkraut
- 1/2 cup water (or stock/broth-watch sodium)
- 1 tsp. Ground Black Pepper
- 3 cloves Garlic, crushed and minced (use dry garlic flakes or powder instead)
- 6 Homestyle Lasagna Sheets (broke them into pieces before boiling) + 1 tbsp. salt for water
- Boil salted water for Lasagna sheets. Break lasagna sheets into pieces, then drop into boiling water. Cook until it’s tender, not overcooked, about 5-6 minutes (home-style cooks faster) When it’s done, drain and set aside.
- Cut bacon into small pieces and drop into a saucepan. Cook for 5 minutes (stir fry) until it’s almost to the crunch point.
- Slice smoked sausage into bite size pieces and add it to the bacon. Cook until bacon is completely crunchy and sausage is getting a brownish color. Take it out of the saute pan and transfer to the plate; set aside.
- In the same saute pan with leftover bacon fat, add chopped sauerkraut (or shredded store bought/READ NOTES), stir fry for 3-4 minutes then add water or stock/broth. Cover with lid and let it cook under the lid for the next 5 minutes on medium high heat.
- Take the lid off and add sausage and bacon back in the saute pan, and mix it with the sauerkraut. Then add chopped fresh garlic/or dry flakes, powder, and ground black pepper. Add cooked lasagna sheets and Cook/stir fry for the next few minutes.
NOTES & TIPS**
Sauerkraut: I find store bought extremely salty, so I always wash under cold water, however, you can add it without washing, just make sure to squeeze cabbage juice out. My sauerkraut is very mild in flavor. It is perfectly seasoned and not as sour as store bought. Either way, the addition of extra Salt is not necessary! It’s not a “huge” difference per se in taste between homemade and store bought sauerkraut when it’s cooked, however, homemade give you a far better flavor. See HERE how I made Sarma (cabbage, meat-rice rolls with my fermented cabbage)
- I made this numerous times with regular pasta, like macaroni, or bow tie etc. It just that with Homestyle lasagna reminds me of that old and forgotten recipe.
- If you Click HERE — you will find a recipe: Sauteed Sauerkraut with Smoked Sausage
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