Sauer Kraut & Smoked Sausage – Primal
A delicious fall meal — Smoked Polish sausage with cabbage, sauer kraut and onions. Very easy to make, great leftover potential. I say primal and not paleo as a purist would not likely eat cured meats.
2 lbs. Smoked Polish sausage (I used Dearborn Brand Holiday Sausage)
2-3T Coconut oil or cooking fat of your choice
1 small head cabbage, coarsely chopped
1 medium onion, coarsely chopped
1 quart sauer kraut (I used my own home-fermented sauer kraut that includes carrots; if you don’t make your own, do try and find fermented, unpasturized sauer kraut to maximize gut benefits)
1 t dried thyme
Slice sausage into 1/3 inch slices on the diagonal and brown in a large skillet. Meanwhile, in a large dutch oven or other suitable cooking vessel over medium heat, add oil/fat, cabbage and onion. Cook for several minutes until cabbage begins to wilt. Add sauer kraut and thyme. Stir to combine. Cover and simmer for 15-20 minutes. Add browned sausage slices and stir to combine. Simmer an additional 15-30 minutes stirring occasionally. Enjoy!
This makes a large batch that can be enjoyed for several days. Flavors intensify overnight. For a variation, add a sliced tart apple with the cabbage.