In Curing and Smoking Made at Home (Firefly Books, 2012) by Dick and James Strawbridge, readers will learn new ways to smoke their own meat at home. There are a variety of meats and ways to process each variety. Find this excerpt in chapter 6, “Hot-Smoking.”
The king-size double-decker sandwich with sauerkraut, pickles and mustard is what made New York delis famous. Our preferred way of serving it is influenced by our time spent living in Germany and a simple love of pickles.
For the Sauerkraut
- 15 ml (1 tablespoon) olive oil
- 1 onion, thinly sliced
- 1 cabbage, shredded
- 310 ml (1-1/3 cup) apple cider vinegar
- 125 ml (1/2 cup) cider
- 15 ml (1 tablespoon) salt
For the Sandwich
- 500 g (1 pound) pastrami, thinly sliced (How to Make Pastrami)
- 16 mini pickles, sliced
- 12 slices rye bread
- English mustard
- First make the sauerkraut. This is a quick recipe that doesn’t take as long as the traditional fermenting method. Heat the oil in a pan then add the onion and cook until it softens. Add the cabbage, vinegar, cider and salt and bring to a boil. Reduce to a simmer and cook for about 30 minutes, adding water if it gets too dry. This simple sauerkraut will keep for 2 weeks in the fridge if stored in a sealed jar.
- Use 3 slices of bread and 6–8 slices of pastrami for each sandwich.
- Spread the first slice of bread with mustard, add a layer of sauerkraut and top with a layer of pastrami and sliced pickles.
- Repeat this sequence and finish with the third slice of bread.
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