Market Recipe: Hat Creek Spicy Sauerkraut with Italian Duck Sausage

Hat Creek Spicy Sauerkraut with Italian Duck Sausage

By Market Chef Maggie Perkins

1T grapeseed oil
2 bunches scallions, whites and greens sliced thinly
1 bunch mustard greens, stems removed, chopped
½ head red cabbage, shredded
1 jar Hat Creek Provisions Spicy Sauerkraut
1 package Belle Vie Farm Italian Duck Sausage
Salt and pepper, to taste
Blackland Prairie Jalapeno Cornbread

Sauté scallions in grapeseed oil until wilted. Add chopped mustard greens and red cabbage, mixing well, and cook, covered, over medium heat until wilted. If necessary, add a small amount of sauerkraut brine or water to keep greens from sticking.

Drain sauerkraut well and add to wilted greens, tossing to combine. Nestle sausages into greens and cook, covered, stirring greens around gently to keep from sticking until sausages are cooked through — about 10 minutes.

Correct seasonings. Serve over warmed cornbread. Serves 2-4.

Photos by Maggie Perkins