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We recently interviewed Eli Collins, executive chef at Daniel Boulud's sausage-centric restaurant DBGB, after a sausage and beer-pairing dinner that left us speechless. Turns out, a lot of the magic is in the sauerkraut. Luckily we nabbed this proprietary recipe and patiently waited 3 weeks to see how it turned out. The results, after the jump. 

We recently interviewed Eli Collins, executive chef at Daniel Boulud’s sausage-centric restaurant DBGB, after a sausage and beer-pairing dinner that left us speechless. Turns out, a lot of the magic is in the sauerkraut. Luckily we nabbed this proprietary recipe and patiently waited 3 weeks to see how it turned out. Feel free to halve or quarter the recipe for a smaller batch, as it only keeps for a week in the fridge. Or, just serve extra sausage.

Most of these ingredients are easy to source. You can substitute extra butter for duck fat and if the “sachet” throws you, let us clarify: stuff spices in cheesecloth (or any clean cloth, really), tie up with string (doesn’t have to be butcher’s twine) and toss in the pot.

We’re happy to report that any sausage regardless of composition or preparation would be only too lucky to arrive nestled anywhere near this stuff. Talk about bragging rights for your summer barbecue. Prost!