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