Paleo Sausage Medley on Stovetop Kraut. “Daddy would you like some sausage? Daddy would you like some sausage?”. That meme from the movie Freddy Got Fingered comes to mind when I look at all of my latest posts. Common theme: Sausage. But I challenge you to come to my butcher shop and stare at that beautiful selection and NOT buy some. It’s hard. Really hard. And it’s summer which equates to sausages, and burgers, and BBQ. So today won’t be any different. The next post will be a different protein or perhaps none at all. I promise.
What goes well with sausage? Why sauerkraut of course! Well, in this case cooked cabbage. This recipe isn’t REALLY sauerkraut anyway. There is some “sour” acidity from the apple cider vinegar I add, and liquid from the bone broth, but it’s really only sauerkraut by looks. Since this is my post though, I am going to call it Stovetop Kraut. This is about the only place I kinda get my way, around here!
Since I am on this simple theme as of late, this dish has a short list of 10 ingredients, two of which are salt and pepper and a third is sausage. Thank me later. This recipe is going to require a big skillet though (you could use a large pot), so if you don’t have anything large, I would cut the recipe in half and start there. Trust me, you’ll make this again anyway so use this round as a test.
Shredding the carrots, leeks, peppers, and cabbage may be a challenge for some of you. If you have a mandoline slicer, that can help, but you don’t need it. You can do all of this work quickly with a knife. I used a combo of the two. I sliced all of the veg to even thickness in wide slices on the mandoline, then I finished the julienne with a knife. Just be careful of the sharp blade of the mandoline please! I don’t want anyone losing a finger. It doesn’t have to be perfect. Gordon Ramsey is not going to stand over your kitchen counter and yell at you. Do your best or do what you think is best. That’s all.
So the bone broth in this recipe is not of my making this time. I purchased it from the butcher shop. BUT, it still has the same health properties and man is it good. If you can’t get some fresh bone broth, sub in beef broth instead. Be careful of the sodium levels with the store bought beef broth though, as it can be pretty salty. You’ll want to adjust your salt in the recipe to compensate. For those that are interested, bone broth is said to have incredible properties with regards to healing of the gut. Someone with my issues needs to be drinking this stuff daily out of a thermos! Do they still sell thermoses btw? I feel like I am really dating myself with that comment.
Anyway, this is an easy cook in one pan. I grilled the sausages ahead of time as I like the grilled flavour on a sausage. You don’t have to. I also cooked the veg and cabbage in a tiny amount of the bacon fat, as well as a tbsp of duck fat. Again, you don’t have to. Adjust that stuff so that it suits your dietary needs. Don’t even garnish with the bacon if you really don’t want the extra fat (but it really is oh so gooooood!).
Now get yourself a nice Austrian beer, or a glass of dry red. You’re going to love it with this flavourful and hearty meal. Oh, and keep in mind that the sausage you buy is going to impart flavour into the cabbage. This is a good thing. Buy your favourite sausage, or a medley of sausages and let those flavours mix and mingle! You can thank me now.
If you try, please share, and if you share on social media, please tag me. I like to hear about everyone’s dishes and I don’t mind a little traffic too.Print
Sausage Medley on Stovetop Cabbage Slaw (Kraut)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- 200g (2.5 cups) julienned carrots
- 150g sweet green of red pepper julienned
- 100g leek julienned (or roughly chopped)
- 750g cabbage (roughly a med head) chopped
- 8 Sausages
- 8 slices of bacon
- 1/4 cup Apple Cider Vinegar
- 1-1/2 cups bone or beef broth
- Chopped parsley
- Julienne the carrots and red/green pepper.
- Julienne or roughly chop the leek.
- Chop or slice the head of cabbage so that it is in strings (you can use a mandolin as well).
- Heat the BBQ to 350 ( or heat a skillet on med-high heat)
- Cook the sausages on the BBQ or in the skillet to an internal temp of 165F (you could also bake them in the oven at 350).
- Allow the sausages to cool slightly before slicing.
- While the sausages are cooling, add the bacon to the pan and fry until crisp.
- Remove and set aside in paper towel to drain.
- At this point, you can leave the bacon fat, remove the bacon fat, or use a combo of bacon fat and duck fat. I left about a tbsp. of bacon fat and added a tbsp. of duck fat. Use olive oil if you want to be healthier!
- Add the julienned leek to the oil and fry until translucent.
- Add the julienned carrot and pepper and fry until starting to brown (I like a little caramelization).
- Add the cabbage and stir well and fry until wilted and starting to brown.
- Add the salt, pepper, apple cider vinegar, broth. Stir well to combine.
- Let the mixture reduce and thicken slightly.
- While the mixture is reducing, chop the crisp bacon into small strips or bits.
- Chop the parsley roughly.
- Add the sausage into the skillet and mix in thoroughly.
- Allow to cook for 1-2 minutes until the sausages are hot again.
- Remove the skillet from the heat and garnish with the bacon and chopped parsley.
- Pour an Austrian, German, or your favourite beer and dive in! (Beer is optional of course).