Pork Sausage with Sauerkraut

Wash and cut 1 large cabbage into quarters. Cut off the hard core and finely slice the leaves

Coarsely grate the hard core

Transfer the cabbage to a large bowl. Add 18 g of salt and 2/3 tsp of toasted cumin seeds

Massage the cabbage until it begins to lose moisture when squeezed. Wear gloves or wash your hands thoroughly

Transfer the cabbage to a well-cleaned jar with a lid. Press until compacted

Cover the jar with a food storage bag and fill the bag with water to weigh down the cabbage. If your bag is thin, use two bags to make sure the water doesn't leak out. Cover the jar with the lid

Let the cabbage ferment for 2w at around 20 °C. The sauerkraut is ready

Soak 3 m of pork casing in cold water to remove its impurities

Cut 1½ kg of pork into medium chunks

Spread out the pork on a tray and put in the freezer for 1h to firm

Grind the pork using the largest setting on the meat grinder

Toast 6 g of fennel seeds over medium heat until fragrant

Toast 6 g of black peppercorns over medium heat until fragrant

Grind the fennel seeds into a medium-fine powder

Grind 6 g of black peppercorns into a medium-coarse powder

Season the pork with the spices

Add 25 g of salt and 90 ml of red wine

Mix well to distribute the seasonings

Add 1 tsp of vegetable oil to a frying pan over medium-high heat. Place a small patty of the seasoned pork and cook through. Taste and adjust the seasoning on the rest of the pork if needed

Put the pork in the sausage stuffer cylinder

Connect the cylinder to its base

Add the entire casing around the stuffing tube

Tie a knot at the end of the casing

Wet the work surface and fill the casing, using your hand to compress the stuffing and eliminate the air

Pinch and twist sections of the sausage to create the links

Tie a knot on the open side of the casing

Place the sausage on a rack and refrigerate for 1d to remove some moisture. Do not crowd the rack

Cook each sausage with 1 tsp of vegetable oil and 1 tbsp of butter over medium-high heat until deep brown on all sides. The pork sausage is ready

Warm the sauerkraut with 1 tbsp butter over medium heat

Plate the sausage and sauerkraut with a side dish and condiment of your choice, such as potatoes and mustard. The pork sausage with sauerkraut is ready

Enjoy your homemade pork sausage with sauerkraut!