Polish sausage and sauerkraut is always yummy and filling
Sometimes I cook it whole, other times I slice it before I cook it. Either way, it’s always yummy 😋 I do always cook on a cast iron skillet though.
by AnnoyedNurse2021
5 Comments
AnnoyedNurse2021
Ingredients:
1 pack polish sausage; I do recommend getting from a local butcher shop as it’ll be higher quality and filled with less fillers. But if that’s not an option, brands like Hillshire Farm and Eckrich are just fine!
1 jar of sauerkraut; I recommend jarred sauerkraut over any others. My favorite brands are either Franks or Vlasic.
Directions:
Get cast iron nice and hot on a med-high heat.
Once heated, cook sausages. I always cook sausages first that way when I add sauerkraut it can soak up the sausage juices. You can leave them whole, or slice them. Slicing them just takes a little more time.
Once sausages are cooked, remove from heat, turn heat to a low temp and add sauerkraut. I usually drain the sauerkraut before cooking.
Once cooked, add sausages back in and let simmer on low for a few minutes.
Notes:
You don’t have to cook the sauerkraut and can serve it straight from the jar. I’ve enjoyed it both ways.
Nutrition:
Carbs are really dependent upon the brand of sausages you get. They are naturally low in carbs, but some brands have more than others due to whatever additives and fillers are within. That’s why I recommend from a local butcher in order to get lowest carb count possible.
Sauerkraut has <1g of carb and that is the fiber.
Hoping2be
Looks great, but maybe add a side of gasX?
contactspring
I just make my own sauerkruat, it’s easy and cheap (kimchee too).
But yeah, sausage and sauerkraut is one of my goto easy quick and tasty keto meals. (with mustard)
MN-goldengirl
Add some shredded Swiss cheese to that. Delicious!
Artaeos
Now I just need to acquire a taste for sauerkraut 🙁
5 Comments
Ingredients:
1 pack polish sausage; I do recommend getting from a local butcher shop as it’ll be higher quality and filled with less fillers. But if that’s not an option, brands like Hillshire Farm and Eckrich are just fine!
1 jar of sauerkraut; I recommend jarred sauerkraut over any others. My favorite brands are either Franks or Vlasic.
Directions:
Get cast iron nice and hot on a med-high heat.
Once heated, cook sausages. I always cook sausages first that way when I add sauerkraut it can soak up the sausage juices. You can leave them whole, or slice them. Slicing them just takes a little more time.
Once sausages are cooked, remove from heat, turn heat to a low temp and add sauerkraut. I usually drain the sauerkraut before cooking.
Once cooked, add sausages back in and let simmer on low for a few minutes.
Notes:
You don’t have to cook the sauerkraut and can serve it straight from the jar. I’ve enjoyed it both ways.
Nutrition:
Carbs are really dependent upon the brand of sausages you get. They are naturally low in carbs, but some brands have more than others due to whatever additives and fillers are within. That’s why I recommend from a local butcher in order to get lowest carb count possible.
Sauerkraut has <1g of carb and that is the fiber.
Looks great, but maybe add a side of gasX?
I just make my own sauerkruat, it’s easy and cheap (kimchee too).
But yeah, sausage and sauerkraut is one of my goto easy quick and tasty keto meals. (with mustard)
Add some shredded Swiss cheese to that. Delicious!
Now I just need to acquire a taste for sauerkraut 🙁