Sauerkraut with Sausage Modena Style (Emilia-Romagna)

Meat

Ingredients

Zampone Sausage - 1

Sauerkraut - 1 1/2 pounds

Take a large savoy or white cabbage, trim off the stem and discolored leaves, and shred it finely. Pack it into a large earthenware jar, cover with wine vinegar and leave for at least 48 hours.

Loosen the strings which are tied round the sausage and make two incisions with a sharp knife. Wrap it in a cloth and drop it into a large pan so that it lies flat on the bottom. Cover generously with cold water, bring to a boil and simmer for 3 hours, longer if the weight of the sausage exceeds 4 pounds.

Put the sauerkraut into a shallow pan, add a ladleful of the liquid which the sausage was cooked and if necessary, a little water. Cover the pan and cook gently for 30 minutes.

Cut the zampone into thick slices and serve it very hot with the sauerkraut.

Serves 6