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Sauerkraut and Sausage

My husband and I both love sauerkraut and used to enjoy wonderful little sandwiches filled with a spicy kraut mixture.  Of course, that was B.P. (before Paleo).  I edited the recipe and came up with something we both enjoyed a large serving of tonight.  My kiddo found it a little too spicy but it surely satisfied our craving for sauerkraut.

Sauerkraut and Sausage

Please see the notes under the ingredients before purchasing for this recipe.


1 package of sauerkraut – 16 ounces

1 package of ground mild italian sausage – 16 ounces

4 strips of bacon – leftover bacon is great for this recipe.

1 cup chopped onion

1/2 tsp garlic salt

1/2 tsp caraway seeds

fresh ground black pepper


I found organic kraut in the meat department of Whole Foods.  You could use canned kraut, just drain it before adding to recipe and check the ingredients.  Mine contained only cabbage and sea salt.

You could use any kind of sausage you like in this recipe, although it is difficult to find nitrate (preservative) free sausages.  We have used smoked kielbasa before, coarsely chopped.

I like to grind my caraway seeds up a bit in the coffee grinder so there aren’t large seeds in the meal.

If you are using leftover bacon, just skip the first step and brown the onion with the sausage.


Brown bacon and onion in large skillet.  Remove to paper towel.   Brown the sausage in the same skillet and drain.  Place bacon, onion, and sausage back in the skillet and add the caraway seeds and other spices.  Cover and cook for about another 5 minutes or until all the flavors are incorporated.



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