Braised sausage is a luxurious and uncomplicated dish, but surprisingly uncommon on the West Coast. You sacrifice the snap of a seared casing and the juiciness of simply grilled sausage—but hey, you don’t eat potato dauphinoise for the rustic roasted-potato experience. If you want to gussy this dish up a bit, braise or slow-cook sauerkraut in the same vessel. The sauerkraut will absorb fat and flavorful liquid, becoming very tasty, but will no longer be bright, crisp, and sour. This is also a nice time to break out the slow cooker, in which case you can let it go on low overnight.
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