‘sausage’ and peppers

‘sausage’ and peppers

This meal cooks in less than five minutes and is deeeelicious! Really, this is my excuse to eat a heap of sauerkraut and I do so with glee. Despite being absolutely tasty it comes packed with protein, vitamins from the peppers, expectorant powers of onion, and all of nutrients of cabbage plus the fermenty, digestion boosting, healthiness that sauerkraut is naturally equipped with. Sauerkraut is a power-food renowned across the world, even its juice is used medicinally in Chinese Medicine. Read more about how awesome sauerkraut is here or here.


Having GREAT sauerkraut makes all the difference. For years I have loved Bubbies until I found a local maker whose is just as great, Ray’z Not Yet World Famous Sauerkraut by Urban Survival AZ (follow them on facebook if you are in AZ to see what markets they will be at so you can get your hands on this lovely creation). If you are interested in trying it yourself here are a couple of recipes: traditional vs. no-pound technique. Your mustard quality really counts here, too. Be sure you get a good whole-grain mustard. I like the Fresh and Easy brand but just please please please don’t use American yellow mustard, totally not the same. Bonus – whole-grain mustard contains selenium, a rare mineral necessary for thyroid health!

‘sausage’ and peppers (serves 2!)

    1 Tofurky Kielbasa link, cut in 1/2 inch slices
    1/2 each, red, yellow, and green bell peppers sliced
    1/2 yellow onion, sliced
    1 Tbsp GOOD grain mustard
    2 cups GREAT sauerkraut
    1/2 Tbsp olive oil

Warm olive oil to medium heat, saute peppers and onions until they start to soften. Add in the kielbasa slices and mustard, stirring until mustard is distributed and cooking until everything starts to brown. Plate up one cup of your favorite sauerkraut per plate and top with half of your sausage and peppers each.

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