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 🙂