This sausage I make for adding to the stuffing for chicken and turkey for turkey day, but I always make extra to freeze so that I have breakfast sausage in the winter.
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For holiday meals we always make a huge pot of the vegetable mash that we posted last week to make sure there is enough to freeze for shepards pie and these wonderful pancakes that we make all winter.
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Delicious mash cauliflower parsnip and turnip.
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I have always loved cranberry sauce. It saddens me that people always seem to feel that it needs to have sugar in it (maple syrup, honey or other refined sugar).
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So many recipes have this kraut being made in a pint or quart size container! If you are going to make kraut go ahead and use a wide mouth larger crock (glass, enameled earthenware or plastic will do) and make enough to last for a few weeks.
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