In my quest to find ways of sneaking sauerkraut into my diet (neither hubs nor I like it enough to eat it straight from the jar), I’ve had to get very inventive.
Sauerkraut brownies come to mind – yes, I will turn anything into a brownie.
Why are we determined to choke down our sauerkraut? Because, like most fermented foods, it is a powerhouse of ‘good’ bacteria – those little guys that help you fight off infection, keep your gut rolling along smoothly and boost your immune system.
Yep, fermented foods are one of the ultimate ‘superfoods’….although they’ll probably never be labelled as such by the mainstream media because they’re not as trendy as acai berries or quinoa.
Here I’ve used sauerkraut for a Polish-inspired skillet dinner. It smelt so delicious that Dog lumbered into the kitchen and tried to shove his nose into the oven, mistakenly thinking the smell was coming from in there.
And on that note, anyone know if sauerkraut is ok for dogs?
Bratwurst, Green Apple & Sauerkraut Skillet (serves 4)
- 4 bratwurst
- 1 green apple, peeled, cored and diced
- 1/2 red onion, thinly sliced
- 1 cup sauerkraut, drained
- 1 tbsp butter
- 1 tsp coconut palm sugar (or any dark, unrefined sugar)
- Heat the butter in a large, heavy-bottomed skillet or frying pan. When it has melted, add the onion.
- Saute for five minutes then add the sausages and apple.
- Turn the heat down to low and let the sausages brown and the onion soften for 20 minutes.
- Toss in the sauerkraut and stir to let the flavours mingle. Sprinkle over the sugar and stir again.
- Let fry for 5 minutes more then serve.
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This post was also shared at Party Wave Wednesday