This sausage sanga is a winning combination, best eaten while still warm. We've included a recipe here for pickling jalapeños, but pulling a jar from the fridge is also a good plan - the little kick of heat and tart pickling liquid make a great foil to the sausage. For even more of a short cut, buy the sauerkraut, too. Start this recipe at least five days ahead to ferment the cabbage and pickle the jalapeños.
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