Sausage & Sauerkraut

At the 14th Annual Polish Festival, traditional Polish sausage will be served atop a plate of sauerkraut with a side of fresh Polish rye bread.

Sauerkraut (kiełbasa z kapustą) is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

A sausage is a food usually made from ground meat, often pork, beef or veal, along with salt, spices and breadcrumbs, with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausages that are sold uncooked are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed.

from Wikipedia, the free encyclopedia