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Sauerkraut and Sausages

5 from 9 votes
A vegan take on a European classic
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Prep Time 5 minutes
Cook Time 20 minutes
Calories: 385
Ingredients Method

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

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!