Sauteed Sausage with Onion, Pepper & Sauerkraut


Sauteed Sausage with Onion, Pepper & Sauerkraut

Sauerkraut Ingredients:

  • 1 head cabbage, weighing about 1-1/2 lbs, cored and finely shredded
  • 1 -1/2 Tablespoons sea salt
  • 1 Tablespoon whole caraway seeds
  • 4-5 whole juniper berries

Sausage & Veggies Ingredients:

  • 1 four-pack cooked chicken sausages
  • 1 large red, yellow, or orange bell pepper, thinly sliced
  • 1 large sweet onion, thinly sliced
  • 2 Tablespoons extra-virgin olive oil, divided

Serves 4

Sauerkraut Directions:

1. Place the shredded cabbage in a large bowl.
2. Sprinkle salt over the cabbage and massage by squeezing handfuls between your palms and fingers with a medium firm pressure. Do this for about 5 minutes. The purpose of the massage is to help release juice from the cabbage. The longer you do so, the more cabbage juice will be released.
3. Let bowl of cabbage mixture sit on counter for 45 minutes to an hour.
4. Add in the caraway seeds and juniper berries, then place mixture into a clean quart-size, wide-mouth mason jar. Use a pounder, spoon, pestle, or the end of a rolling pin to temper down the cabbage and to help build up more liquid.
5. Be sure to leave at least 3 inches of clearance from the top of the cabbage and the opening of the jar or pack it to the shoulder of the jar.
6. Depending on the quality of the cabbage, you may or may not get a lot of juice. If needed, add enough filtered water* to cover the sauerkraut-to-be by about an inch.
7. Place Kraut Source onto the jar. Allow to ferment for 10 -14 days in a dark cool spot. (68 – 72° F is ideal).
8. When the ferment has achieved a taste to your liking, replace Kraut Source with a standard mason jar lid and ring, and transfer to the refrigerator.

*If you don’t have filtered water, just boil tap water and let it cool before using.

Sausage & Veggies Directions:

1. Heat 1 Tablespoon of olive oil in a large skillet over medium-low heat.
2. Split sausages lengthwise, and spread apart. Place cut side-down in skillet and saute until lightly brown. Turn over and continue cooking until the other side is brown.
3. Remove sausages from pan and slice into chunks. Set aside.
4. Heat the remaining 1 Tablespoon of olive oil in the same pan. Add onion and pepper. Saute, stirring occasionally, until caramelized (about 7-9 minutes). Remove from heat and toss with sausage.
5. Divide the sausage, onion, and pepper equally between two plates. Top each plate with sauerkraut and serve.
Cooking Guru Tip: Make a gourmet sando by putting a whole sauteed sausage on a gourmet bun with some mustard. Add onion, pepper mixture and sauerkraut to finish.

3 Responses


January 04, 2019

Hey Miranda,
Thank you for your positive comments and very glad that you like the sauerkraut! : )
Kraut Source


January 04, 2019

I wanted to follow up with your recipe! I waited 14 days for the sauerkraut and it was so hard to wait! I loved the recipe and it was a hit! Thanks!


December 12, 2018

Your photos are beautiful! Thanks so much for sharing this recipe. I’m really excited to try it out tonight.

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