Tim’s homemade pork sausage with prunes and Nancy’s bacon-studded potato salad made tasty companions to my apple-sweetened sauerkraut. The cabbage’s crisp tartness was an excellent foil for all that meaty goodness.
By the end of the afternoon, the crock was mostly empty. There’s a cup or two left, not quite enough for a choucroute garnie but plenty for a most satisfying Reuben sandwich. I love eating the pickled apple slices, too, and so will be sure to include them in future batches.