Well no pictures today, although perhaps I'll get one tonight and add it tomorrow. And they have been added below.

Well it you've looked at my wife's web site What is for Dinner which is also in the links group here, you may have noticed that the main dish tonight is Croatian Sausage and Sauerkraut Stew with Bacon and Polish Sausage. The stove in the picture on her website was a Silver Anniversary present, which means that cooking for two means two stoves, but that one takes a full sheet.

Well the bacon is the half pork belly that didn't become pancetta. Again the bacon is from Ruhlman and Polcyn, the maple variant non-smoked. I didn't get the smoker down off the ridge before winter and it has been either too wet or too icy to risk. I've already broken bones in a fall on that ridge, albeit down a few building lots.

And I'll grant that Andouille isn't Polish, but it was on the top of the sausage and two thirds of the sausage is Kielbasa, and you guessed it. Both are from Ruhlman and Polcyn.

Tomorrow it is liver, bacon and onions again with the home cured bacon.

If anyone knows of any good books on Charcuterie, I'm interested. They do have to be in English however

The good news is I passed my cardiac stress test, the medically supervised one as opposed to the daily corporate induced one. The interesting thing is we spent most of the time while I was getting dressed after the test discussing the Democratic candidates. Most of her group practice are Democrats (Doctors as Democrats, what is the world coming to) and split between Hillary and Obama.

Well that is the bacon being prepped, with the raw sausage in the pan next to it. The stock pot on the back burner is a technique we picked up from 'Hell's Kitchen'. It would seem all kitchens have large stock pots of steaming water on otherwise needed burners.

And in goes the sourkraut.

And a close up of the bacon.

And the cooked sausage, Andouille didn't really work by the way. Nothing special but the kilebasse, yummmm.

And the finished product.