~italian sausage & sauerkraut~

~italian sausage & sauerkraut~

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I suppose it’s the inspiration of the Fall season that sparked this lunch~~or maybe it’s the two Octoberfest celebrations we’ve been to in September where the smells of the sausage, brawts and more were just intoxicatingly mesmerizing~~and, yes, we forked over $5-7 bucks for just one big grilled slammin’ good brat with sauerkraut and worth every penny of it!

Using pre-packaged (refrigerated) sauerkraut that’s well done, like Boar’s Head, makes this recipe so simple~~just add a few spices and herbs to it, and you’ve got something that lip smackin’, mouth watering, tart tingly boholicious. No need to get fancy or extravagant…some good mustard, a grilled sausage or brat, and you’re in business. Actually, I could have used some good ol’ fried taters as a side! Here’s to ~peace & tangy tart goodness~ xoxo ally
~italian sausage & sauerkraut~
Serves: 2
What you need:
Cooking Spray
3 large italian sausasages or bratwurst
1 (16 oz.) package refrigerated pre-made saurerkraut (I used Boar’s Head brand.)
1/2 tsp. dried dill (or 1 tsp. fresh chopped dill)
1/2 tsp. celery seeds
1/4 tsp. sea salt
2 Tbl. stone ground mustard + more for garnish drizzle on meat
1/3 cup chopped fresh flat parsley
~italian sausage & sauerkraut~
What you do:
Coat your cast iron skillet with cooking spray. Turn the heat to medium high. Coat both sides of the meat with cooking spray. Put in the hot skillet and pan sear on each side about 2 minutes to a golden brown. Turn heat to medium low, cover with a lid, and cook another 5-7 minutes until done.

Scoot meat to one side and add the sauerkraut (juice also). Turn heat to medium high. Add the dill, celery seeds, salt, and mustard and blend into the juice/kraut. Cook and toss with tongs for about 5 minutes. Turn heat to simmer. Cover with a lid and let the goodness steep for about 10 minutes. Ready to serve! Drizzle more mustard on your meat and dig in~~ Yummmers~
~italian sausage & sauerkraut~

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