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Sauerkraut and Sausages

A vegan take on a European classic
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Calories 385 kcal

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!