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, 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.
Sauerkraut and Sausages
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 1/2inch rounds
Instructions
- Add about 2 tbsp oil to a large pan (best if it has a lid, but not essential). Heat over medium heat.
- Add diced onion and sausage rounds and sauté until the sausage is beginning to brown and the onion is soft and golden.
- 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.
- Add the drained sauerkraut to the pan and stir to combine.
- Add the chopped apple and 2 tbsp brown sugar. Stir. Cover and let cook, stirring occasionally, for 10 minutes.
- 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.
- Cover and cook about 10 more minutes, or until the apples are soft and the flavours are all melded together.
- Serve with grainy mustard on the side.
- Enjoy!
If you make this recipe, please rate and comment below! Thanks! 🙂
This was delicious! Reminds me of my childhood. Thanks!
Delicious and easy! Thank you!
You’re very welcome, I’m so glad you enjoyed it 🙂
Thank you so much for this recipe! Pork and sauerkraut was always an important New Year’s family tradition for us, and I’m so happy to have found a delicious and kinder alternative.
Yay! I’m so glad you enjoyed it 🙂 Happy New Year!
That was so tasty!! 4 thumbs up from my house!👍👍👍👍 Two didn’t like the whole peppercorns, but two of us liked it, lol. I’m not a fan of sauerkraut, but this was very palatable. I think the apple and brown sugar helped with that. I used Beyond Sausage, which is our favorite. This is on our “keeper” list!! Thank you!
Aw, thanks so much Debi! I’m glad this was a hit at your house. Apples and brown sugar make everything perfect!
So simple yet so good! I added a tiny bit of smoked paprika to mine to get that smoked sausage flavour.
Yum! That sounds delish, Sophie! 😀 Thanks for the review!
This recipe was delicious! Feeds 4 or leftovers for 2. I add mini potatoes.
I’m so glad you enjoyed it, Jennifer! Adding potatoes is a great idea! Thanks for the feedback 🙂
This was excellent. severed with baked potato and Brussel sprouts. This will be a go to meal monthly!!!
Delicious! I used Silver Floss brand sauerkraut in a bag from the refrigerator case and Beyond Sausage brats. I think sauerkraut in a jar or can loses a lot of flavor. And I never rinse the sauerkraut, because for me it’s all about MORE sour, not less. The brown sugar and apple really serve to balance the flavor well. I also threw in about a half can of beer while it was simmering. Otherwise, I followed recipe exactly and it was great! I could also see cooking the “brats” on the grill, serving on a pretzel bun topped with the kraut. And it was fast and easy too.
Hi Kate! So glad you loved this. The idea of adding some beer is fantastic…I might steal that myself! 🙂
Delicious! I made homemade sauerkraut and was looking for a recipe to use it in. I used Beyond Sausage “Original Brat”. and it was perfect. Thank you for this wonderful recipe.
Oooo, with homemade sauerkraut I bet this was phenomenal! We don’t get the Beyond Brats here in Canada (yet…hopefully soon!) but I bet they were just perfect in this!
This will be the third year in a row making this recipe for New Year’s day. The recipe is so easy and the turnout is so delicious! Thank you for sharing!
Apologies for the delayed response, Erin. I’m so glad you love this as much as I do! Happy (MUCH belated) New Year! 🙂