Blistered Sauerkraut with Sausage is a quick and flavorful dish with charred cabbage and hints of caraway, fennel and malt vinegar.
This one dish dinner would be a perfect way to celebrate St. Patrick’s Day. It’s not only budget friendly, but comes together in minutes and pairs perfectly with smashed potatoes….and who doesn’t like that?
Grab a pack of your favorite smoked sausage. Mine happens to be Hempler’s Bacon and White Cheddar Sausage because, one, it’s local and two because it’s great quality. The bacon and white cheddar combination is especially good with the sauerkraut vibes going on here.
Ingredients in Blistered Sauerkraut with Sausage
- Smoked Sausage – I love the flavor of Hempler’s Bacon and White Cheddar Smoked Sausage.
- Cabbage – Both green and purple cabbage make for a striking color combination.
- Shallot – One large shallot.
- Onion – Half of a yellow onion.
- Fennel & Caraway Seed – Ground in a mortar and used to create the flavors in sauerkraut.
- Malt Vinegar – I always have malt vinegar on hand, but you could sub apple cider vinegar.
- Sugar – Just a little sugar to round out the flavors.
Related Recipes
Whether you are looking for St. Patrick’s Day ideas or just want a good Irish inspired recipe, we’ve got you covered. Wine and Garlic Poached Cod with Irish Colcannon is a lighter fare with all the traditional Irish flavors. Make our Oven Roasted Corned Beef with Cabbage and Bacon and you will never go back to boiled corned beef ever again. Cottage Pie is a one dish favorite with creamy mashed potato topping. Your family with love it!
Blistered Sauerkraut with Sausage
Ingredients
- 4 smoked Sausage Links Hempler's Bacon and White Cheddar
- 1 tbsp. bacon fat
- 1/2 yellow onion diced
- 1 large shallot minced
- 4 cabbage wedges green or purple cabbage cut into 2 inch wedges
- 1 tsp. fennel seed crushed using mortar and pestle
- 1 tsp. caraway seed crushed using mortar and pestle
- 1 tbsp. sugar
- 1/4 cup malt vinegar
- salt and pepper
Instructions
- Sear sausage links in cast iron pan over medium high heat. Rotating sides until cooked through. Remove from pan and set aside.
- Add bacon fat to hot cast iron pan, then add onion and shallot. Cook until just softened. Add cabbage wedges, placing the entire cut side on pan surface to get a nice sear. After about 2 minutes, carefully flip cabbage wedges. Add malt vinegar, sugar, crushed fennel and caraway seed and salt and pepper to taste.
- Add sausage links back to pan, tucking them in between cabbage wedges. Continuing cooking another few minutes. Serve with mashed potatoes.
Tried It?
We’d love to hear what you thought. Drop a comment and let us know your thoughts. Maybe you loved it, maybe you added more salt. Tell us in the comments.
