Sauerkraut and Veggie Sausages – Kindness Kitchen

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Sauerkraut and Veggie Sausages

Sauerkraut and Veggie Sausages

So this is a recipe that is kind of a non-recipe. I have never written my method for Sauerkraut and Veggie Sausages down before, so I hope these instructions make sense. If you need clarification, let me know!  It really is about taste – do you like your kraut less sour? Rinse it or add more sugar. Do you like peppercorns a LOT? Add more.

Because of my heritage, I grew up eating a lot of German and Dutch food. Processed meats and sauerkraut feature heavily in these cuisines. Once I was vegetarian, I missed eating some of these foods that reminded me of my childhood. So, allow me to introduce this recipe! It’s based on a classic, but I more-or-less invented it according to the taste I remembered and was craving. This is now one of my household’s favourites and we eat it at least twice a month.

I realize that sauerkraut is not everyone’s cup of tea so, feel free to skip this one if it’s not yours – however if you want a taste of Germany modernized for 2017 then this is a great dish!  It’s quick, so it’s appropriate for weekdays but it’s also good for Oktoberfest or other cultural holidays.

Also… I never realized how hard it is to make “brown” food look attractive….  I hope these at least somewhat help to whet your appetite.

 

 

5.0 from 1 reviews
Sauerkraut and Sausages
 
A vegan take on a European classic
Ingredients
  • Oil for sautéing
  • 1 jar sauerkraut, drained (rinsed if you want to temper the “sauer” more)
  • 1 medium onion, diced
  • 1 medium apple, peeled and diced (we like this best with Granny Smith apple, but feel free to use whatever is in your fridge)
  • 1-2 tbsp whole peppercorns (to taste)
  • 2-4 tbsp brown sugar (to taste, depends on how sour your kraut is)
  • 4 vegan sausages (I like Tofurky Polish-style kielbasa or Field Roast Apple Sage for this recipe) chopped into ½inch rounds
Method
  1. Add about 2 tbsp oil to a large pan (best if it has a lid, but not essential). Heat over medium heat.
  2. Add diced onion and sausage rounds and sauté until the sausage is beginning to brown and the onion is soft and golden.
  3. Add the peppercorns (start with 1 tbsp and if you want more you can add them in toward the end, you don’t want to overdo it). Cook for about 1 minute.
  4. Add the drained sauerkraut to the pan and stir to combine.
  5. Add the chopped apple and 2 tbsp brown sugar. Stir. Cover and let cook, stirring occasionally, for 10 minutes.
  6. Remove lid and taste. If it is too sour for your liking, add more brown sugar. This really is a preference thing. You can also add more peppercorns now too, if you like.
  7. Cover and cook about 10 more minutes, or until the apples are soft and the flavours are all melded together.
  8. Serve with grainy mustard on the side.
  9. Enjoy!
Nutrition Information
Serving size: ¼ of the batch Calories: 385 Fat: 14 Carbohydrates: 37 Sugar: 16 Sodium: 1621 Fiber: 10 Protein: 31 Cholesterol: 0

If you make this recipe, please rate and comment below! Thanks! 🙂 



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