I almost didn’t even post this 10 Minute Sausage & Sauerkraut because it’s so ridiculously fast and easy, and requires such few ingredients, that it can hardly even be considered a recipe!
However, I posted pictures of this meal a few times during our March on Motivated Challenge and had several requests for the recipe, so I thought I’d share how I put it together and prove just how easily you can stay on plan – even if you’re the Ultimate Drive Thru Sue!
At the bare minimum, you just need 2 ingredients for this recipe: sausage and sauerkraut!
I usually whip it up with 4-5 ingredients by adding a bit of butter, ground pepper, and nutritional yeast to the other two.
Caraways seeds are a nice addition too, if you have them on hand.
Essentially, all you do is slice the sausages into coins, fry them up over medium heat until they get a bit crispy on the sliced edges, dump in a pile of sauerkraut, turn up the heat, and stir-fry the two ingredients together until the liquid is evaporated and you’re left with sausage flavor-infused sauerkraut!
A lot of people wonder about what type of sausage they should use on plan, because most contain sugar.
A little sugar is necessary for curing for most sausages, and are on-plan if they have less than 2 grams of net carbs per serving.
Breakfast and Honey Garlic Style sausages usually have too much added sugar, so I try to stay away from those. Smoked or precooked Kielbasa, Italian, Farmer’s, and BBQ-style sausages tend to have a low sugar content, and having them precooked makes this 10 Minute Sausage & Sauerkraut main dish super speedy.
I use lacto-fermented sauerkraut in this dish. Since I add it at the end of the cooking time, it still has many of its probiotics.
The cheapest and easiest place to find lacto-ferment sauerkraut (if you don’t make it yourself) is at your local Polish or other Eastern European grocery shop.
One 8-serving jar costs me a mere $2.00! You’re looking for sauerkraut that’s made with just cabbage, salt, and/or water. Sauerkraut in a vinegar brine kills the probiotics.
I also buy my sausage and lacto-fermented dill pickles at our local Polish Butcher Shop!
I love serving this dish with dill pickles and sour cream on the side for a true, Eastern European flair.
We would eat this at the International Village Festival where one of our daughters did Ukrainian dancing (they served it with perogies, of course!).
Looking for the best, SUPER SIMPLE way to stay on plan? This 4-week menu plan is complete with recipes for every meal of the day!