This is a perfect winter-holiday lunch meal that requires little fuss and delivers a hearty result. The original recipe calls for homemade sausage along with sauerkraut that takes six months to prepare. An easy alternative is store-bought kraut and the finest sausages you can find. Serve with high-quality mustard, and substitute parsnips for the potatoes if your family prefers something sweeter. When preparing the potatoes, don’t use a potato masher or the results will be too smooth.
— Gunnar Karl Gíslason and Jody Eddy
Reprinted with permission from The Hygge Life, copyright © 2017 by Gunnar Karl Gíslason and Jody Eddy. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright © 2017 by Peter Frank Edwards.