10 Minute Sausage & Sauerkraut

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!).

Yield: 4-5 servings

10 Minute Sausage & Sauerkraut Skillet | THM: S, GF, DF option

10 Minute Sausage & Sauerkraut Skillet | THM: S, GF, DF option
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes


  • 2 tbsp butter (or olive oil if DF)
  • 4 precooked or smoked BBQ-style sausages (or Kielbasa), sliced into coins
  • 2 cups sauerkraut


  • black pepper
  • nutritional yeast
  • dill pickles
  • sour cream


  1. Melt butter (or heat olive oil) in large frying pan or skillet. Slice sausages into coins, and fry in butter over medium heat until they get a bit crispy on the sliced edges. Dump in sauerkraut. Turn up the heat, and stir-fry the two ingredients together until the liquid is evaporated.
  2. Optional: Season with black pepper and nutritional yeast if desired. Serve with dill pickles and sour cream.

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs | THM: S

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs is a mouthful to say…

…and a mouthful to savor!

There is so much flavor packed into these slightly sweet bundles of protein!

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs look complicated to make, but they couldn’t be easier. Free of special ingredients, you probably have everything on hand to whip these up:

My oldest daughter loved these so much, she called dibs on the leftovers and ate them for lunch the next day!

Even though they’re easy enough to whip up any day of the week, these Maple Mustard Bacon-Wrapped Chicken Thighs are perfect for special occasions where you’re concerned about presentation. They look fancy served on a simple white plate with a side of green beans for a delicious, low-carb, Trim Healthy Mama-friendly S meal.

If you’re planning a fancy, on-plan Easter Dinner, stay tuned: I’ve got a delightful S menu plan coming up starring these Maple Mustard Bacon-Wrapped Chicken Thighs in the main course!

Yield: 6-8 servings

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs |

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs |

These impressive-looking Maple Mustard Bacon-Wrapped Chicken Thighs are so easy to make and packed with good flavor! A low-carb, keto-friendly, THM S.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • meat from 3 pork sausages (casing removed)
  • 3 Tbsp chopped fresh parsley (OR 1 Tbsp dried parsley)
  • 1 tsp dried thyme
  • 2 Tbsp Parmesan cheese
  • 8 chicken thighs
  • 8 bacon strips
  • GLAZE:
  • 1 Tbsp mustard
  • 1 Tbsp xylitol
  • 1/2 Tbsp water
  • 1/2 tsp maple extract
  • 1/4 tsp molasses


  1. Preheat oven to 350 F.
  2. Mix together pork sausage meat, parsley, thyme, and Parmesan cheese in a bowl. Set aside.
  3. Open up chicken thighs into a rectangular shape and pound flat with a meat mallet or the bottom of a glass. Take 1-2 Tbsp of the pork mixture, roll into a log shape that's slightly shorter than the width of the chicken thighs. Place a pork log at the bottom of each chicken thigh and roll up tightly.
  4. Wrap each stuffed chicken thigh with a slice of bacon. Arrange on a rimmed baking sheet.
  5. In a small bowl, whisk glaze ingredients together. Divide and drizzle evenly over each stuffed chicken thigh. Bake at 350 F for 40 minutes.


You can use 1/2 a Tbsp of Gentle Sweet instead of xylitol, if you prefer.

Low-Carb Sausage Patties | THM: S

These low-carb sausage patties are out-of-this-world delicious, thanks to an ingredient that is famous for taking everything to the next level: bacon!

Yep, there’s a whole package of bacon blended up in these sausage patties, which make them ideal Trim Healthy Mama-friendly burgers too! The easy trick to infusing the ground pork with bacon flavor, is to freeze the bacon slices first, and then blitz them up into tiny pieces in a food processor or blender (I used my Ninja, and it did a marvelous job!).

Along with some fresh garlic and onion, a few additional seasonings are also added to the meat mixture before sitting in the fridge all day (or overnight, if you want to fry these up for breakfast):

These low carb sausage patties are wonderful with eggs for breakfast, or you can shape them into bigger patties and enjoy them as burgers on the Wonderful White Blender Bread from Trim Healthy Table baked in a muffin top pan!

Muffin Top Pan

Either way, these sausage patties are a flavorful way to enjoy a good dose of protein without any special ingredients. You’ll be able to get 20-25 small patties or 10-15 burgers from this recipe.

See those little fingers? They belong to the sweetest little 3 year-old sausage snatcher I have ever met. She couldn’t wait for me to finish taking pictures so she could sample another!
Yield: 20-25 patties, or 10-15 burgers

Low-Carb Sausage Patties | THM: S

Low-Carb Sausage Patties | THM: S

These delicious, low-carb sausage patties are infused with bacon! They can also be made into burgers. A low-carb, THM S.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 4 hours 25 minutes
Total Time 5 hours


  • 8 bacon slices, frozen and chopped
  • 2 garlic cloves, minced
  • 1/2 small onion, chopped
  • 1 1/4 tsp dried rosemary leaves
  • 1 1/4 tsp ground sage
  • 3/4 tsp mineral salt
  • 1/4 tsp ground pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 lbs ground pork


  1. Add first 8 ingredients to food processor or blender and pulse until minced. Pour into a large bowl and knead in ground pork until thoroughly combined and shaped into a ball. Cover, and refrigerate mixture for at least 4 hours or overnight to allow flavors to develop.
  2. Shape sausage into patties and fry several at a time over medium-high heat for 2-3 minutes per side, or until lightly browned (thermometer should read 160 F). Keep warm until ready to serve.


These patties can be cooked and refrigerated or frozen. Reheat in microwave, or covered in the oven when ready to serve.

Meat Lover Pizza Cups | THM : S

I usually make a mozzarella dough crust when we have pizza night (I use this recipe), but every once in a while, I just don’t have the time or ingredients to whip up a base. Instead of buying a store-bought pizza or ordering take-out and scraping off the toppings to stay on plan, these Meat-Lover Pizza Cups are tastier and faster to put together!

Made with no special ingredients, all you need is:

  • 12 deli ham slices (the thinner they are, the crispier they get in the oven)
  • sugar-free pizza sauce
  • sugar-free bulk Italian sausage
  • mozzarella cheese
  • pepperoni slices
  • crumbled bacon

Lining a 12-cup muffin tin with the ham slices makes a nice pocket for the rest of the toppings. You could throw some green peppers, red onion, or mushrooms on top for a bit of variety.

Obviously, these Meat-Lover Pizza Cups deliver a whole lot more protein than vegetables; don’t forget to pair them with some non-starchies for a nutritional boost if you’re eating them as a meal. These also make great appetizers and quick lunches through the busy holiday season. You can cook them up, store them in the fridge, and re-heat in the toaster oven or microwave.

Yield: 12 servings

Meat-Lover Pizza Cups | THM : S

Meat-Lover Pizza Cups | THM : S

These Meat-Lover Pizza Cups are essentially the very best parts of a pizza scraped off into a tasty little low-carb bowl! A fast and easy THM S.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes


  • 12 deli ham slices
  • 1 lb. bulk Italian sausage
  • 12 Tbsp sugar-free pizza sauce
  • 3 cups grated mozzarella cheese
  • 24 pepperoni slices
  • 1 cup cooked and crumbled bacon


  1. Preheat oven to 375 F. Brown Italian sausage in frying pan, draining excess grease.
  2. Line 12-cup muffin tin with ham slices. Divide sausage, pizza sauce, mozzarella cheese, pepperoni slices, and bacon crumbles between each cup, in that order.
  3. Bake at 375 for 10 minutes. Broil for 1 minute until cheese bubbles and browns and the edges of the meat toppings look crispy.
  4. Remove pizza cups from muffin tin and set on paper towel to prevent the bottoms from getting wet. Enjoy immediately or refrigerate and re-heat in toaster oven or microwave.