I said I couldn't wait, and in fact, the day after canning my sauerkraut, I had to go out and buy some sausage so that I would have an excuse to open up one of the jars. Ohmigod, this sauerkraut is good. Seriously, if you like sauerkraut, go buy some cabbage and make some.

This happens to be Niman's apple-gouda pork sausage,* so I grilled up some apple wedges in addition to the simple sides of fingerling potatoes with thyme and steamed broccoli. Add a dab of mustard, and that's a 15-minute weeknight meal that I can get behind.

* By the way, my feelings on cheese in sausage in general are decidedly meh— but this was probably the best cheesy sausage I've had, and it had a good pork flavor and a nice snappy casing. I'd probably still like it better without the cheese.