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Week of 8/7/23

German Sausage and Sauerkraut
with apple slaw / spinach and cucumber salad

Active: 40 Total: 40
Original GF Paleo Vegetarian
German Sausage and Sauerkraut

Sausage and sauerkraut is a classic combo, but we've lightened up our version with crisp apple slaw and a fresh side salad.
Smarts: If you don't prefer the kick of jalapenos, feel free to leave them out, substitute diced bell peppers, or substitute celery for flavor and crunch without the heat.

Tags
Low Calorie
Proteins
Sausage
Cuisines
European - Western
Save recipe
31

Ingredients

Metric
Servings:
4
German Sausage and Sauerkraut:
  • Shallots - 1 clove , chopped
  • Jalapenos - 1 , chopped; seeds removed for less heat (sub bell peppers or celery)
  • Sauerkraut - 2 cups , well drained
  • Apples - 1 , chopped
  • Honey Mustard Vinaigrette (ingredients listed separately) - 3 Tbsp
  • Oil, cooking - 1 Tbsp
  • Sausage links, paleo-friendly - 1 lb
Honey Mustard Vinaigrette:
  • Mustard, Dijon or deli-style - 3 Tbsp (look for a large-grained variety)
  • Honey - 1 1/2 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, cooking - 2 Tbsp
Spinach and Cucumber Salad:
  • Cucumbers - 8 oz , sliced
  • Baby spinach - 5 oz
  • Honey Mustard Vinaigrette (ingredients listed separately) - 1/4 cup

Prep

  1. Shallots / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make dressing - Whisk together mustard, honey, and vinegar. Slowly drizzle in cooking oil (portion for vinaigrette) and whisk until thoroughly combined. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  3. Cucumbers - Prep as directed. (Can be done 1 day ahead)

  4. Sauerkraut - Drain well. If you prefer it less sour, rinse briefly under cool water.

  5. Apples - Chop apples into bite-sized pieces.

  6. Make apple slaw - In a medium bowl combine shallots, jalapenos, and apples. Toss with vinaigrette (portion for sausage).

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Make

  1. Heat a large skillet with cooking oil (portion for sausage) over medium heat.

  2. Add sausage links to heated oil and cook, turning occasionally, until sausage is browned on all sides and cooked through to 160F / 71C, 10 to 15 minutes. (If using smoked sausage, cook just until browned and warmed through.) Transfer to a cutting board and allow to rest briefly.

  3. Warm the sauerkraut briefly in the microwave.

  4. Combine cucumbers with baby spinach and toss with vinaigrette (portion for salad).

  5. Divide sauerkraut among serving plates and top with sausage links. Serve with apple slaw and spinach salad on the side. Enjoy!

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