Twist on a Tradition

Growing up we would always have pork and sauerkraut on New Year’s Day. Generally this involved kielbasa and pork chops, mashed potatoes and the kraut. This year, I put a twist on that tradition of pork and cabbage. I made bramley apple pork sausages sauteed with caramelized onions and butter, all served over colcannon, which is mashed potatoes with cabbage in it. Although, while caramelizing the onions in the butter, the fantastic aroma filling the kitchen, all it made me really want to have is pierogies. I think I know what we’re having this weekend!