I recently made my own sauerkraut from 2 heads of green cabbage. It was my first attempt and although it turned out okay, it wasn’t fantastic. I’m used to the store bought kind too, so part of it was just unfamiliarity I think. For one, it was a lot crunchier than I thought it would be. The Hubs helped me with the 2nd batch though and so far it seems to be a lot less crunchy (I don’t think I ‘massaged’ the cabbage enough the first time so the pieces weren’t broken down enough). ANYWAY. Back to the stew.
My main point here is that because I didn’t like the kraut straight and I had a lot of it, I made a stew out of it with sausage – because it seemed like that’s just what one should do. Sauerkraut and sausage. Like Sam and Frodo. Nothing technically romantic about the relationship, but so tightly connected that we all feel a little awkward when they have a moment…
The Hubs, Mr. meat & potatoes guy, responded with ‘Oh my goodness, this is delicious. Oh my goodness’. Quite the compliment, coming from him. So while I enjoyed it, he REALLY enjoyed it. And that makes me happy :)
Creamy Sauerkraut & Sausage Stew (GF, DF, SF)
1 medium onion
5 medium potatoes
1 cup shredded carrots
2 lb of chicken sausage (was 8 medium sausages – I did 1 lb of sweet and 1 lb of spicy)
6-8 cups of sauerkraut (I’ll be honest, I didn’t measure it too closely)
1 cup brown rice
8 oz canned tomato sauce
1 tsp onion powder
1 tsp lemon pepper
1 tsp garlic powder
Oil for browning the sausage
In a large skillet, cook the sausage with a little bit of oil (of your choosing. I used corn). While the sausage is cooking, slice the onion, peel the potatoes, and slice the potatoes into cubes. Remove the cooked sausage and set it aside so it can cool. Add the onions and potatoes to the skillet, adding more oil if needed. Once the sausage is cooled enough to handle, slice into 1/8 inch pieces and add to the potatoes and onions for further browning.
In a large saucepan, cook the brown rice in approximately 6 cups of water. Add the shredded carrots to the pot when it comes to a rolling boil. Cook the rice while sauteeing the potatoes and onions.
In a large pot, add the onions, potatoes, sausage, and sauerkraut, as well as the tomato sauce, seasonings, and the cooked rice with carrots (along with any liquid that remains). Turn the burner to low and simmer the stew, partially covered, for 1 hour.
Serve and enjoy!
This recipe is linked to Gluten Free Wednesdays, Real Food Wednesday, Allergy Free Wednesday, Inspire Me Wednesday, Full Plate Thursday, Catch a Glimpse Party, Friday Favorites, Foodie Friday, Fight Back Friday, Gluten Free Friday, Friday Pin Fest, Mouthwatering Mondays, Real Food Recipe Roundup,