March 6, 2024

Christie Peters’ Pork Sausage with Brown Butter Crab Apple Purée and Sauerkraut

Recipe: Christie Peters

“Each ingredient is humble, but the harmonious blend of sweet, tart and rich flavors creates an elevated culinary experience, and including local crab apples adds an element of surprise.” — Christie Peters


Sauerkraut (batch)

  • 1 small cabbage, finely chopped
  • 1 tbsp salt

Brown Butter Crab Apple Purée

  • 2 lbs. red-skinned crab apples,
  • cores removed
  • 1 tbsp sugar
  • Pinch salt
  • 1/2 cup unsalted butter, cubed

Pork Sausage

  • 4 pork sausages
  • 2 cups pork stock
  • Sauerkraut (see above)
  • 2 tbsp butter
  • Brown Butter Crab Apple Purée (see above)


Yield: Serves 4

Make Sauerkraut

  1. Place cabbage in bowl. Add salt and knead or pound until juices release. Transfer to 3-litre mason jar and press down firmly to submerge in juices. Cover with plastic wrap or cabbage leaf to prevent air exposure, add weight on top (like water-filled bag) and seal with lid.
  2. Allow sauerkraut to ferment at room temperature for approximately 7 days, or to desired level of sourness. If using mason jar, remember to release gas after about 4 days and repeat every 4 days, if fermenting longer. Once ready, move fermented cabbage to refrigerator and store for up to 3 months.

Make Crab Apple Purée

  1. Preheat oven to 350°F. Lay cored crab apples in roasting pan or baking dish and sprinkle with sugar and pinch of salt.
  2. Roast crab apples uncovered in oven for about 20 to 30 minutes, or until soft. Check for doneness by piercing with fork; they should be tender and mashable.
  3. Meanwhile, place butter in lightcoloured, heavy-bottomed saucepan or skillet. Heat over medium, whisking occasionally, to ensure even browning and prevent sticking. You’ll notice a nutty aroma and the colour will gradually change to rich, golden brown.
  4. Once butter reaches desired level of browning, remove from heat immediately to prevent overcooking (be cautious not to let burn). Pour into glass or metal container and set aside.
  5. Once crab apples are soft and roasted, carefully transfer to blender or food processor. Pour 4 tbsp of brown butter overtop and blend, until mixture is smooth. You may need to stop and scrape sides of blender to ensure everything is combined. Taste and adjust sweetness by adding more sugar, if desired.

Cook and Serve Pork Sausage

  1. In hot pan, sear pork sausages until browned and cooked through, about 10 minutes. Remove from pan, leaving behind savoury bits, then use pork stock to deglaze pan. Simmer liquid until it reduces to loosen glaze.
  2. While glaze is reducing, warm up Sauerkraut in separate pan with butter on medium heat.
  3. To plate, make base of purée, then add sauerkraut. Top with sliced sausage and drizzle pan sauce overtop.

Photography by Carey Shaw (Christie's portrait)/Christie Peters (sausage)