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.


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