Vegetarian Sauerkraut with Sausage
Elevate your plant-based dining experience with this hearty Vegetarian Sauerkraut with Sausage recipe, a flavorful twist on a classic comfort dish. Featuring tangy sauerkraut, smoky paprika, and savory vegetarian sausages, this meal packs bold flavors and wholesome ingredients in every bite. Caraway seeds lend a warm, nutty complexity, while a splash of vegetable broth enhances the beautifully melded flavors during simmering. Perfectly seasoned with garlic, onion, and black pepper, this dish is not only satisfying but also quick to prepare, making it an ideal weeknight dinner option. Garnished with fresh parsley for a vibrant finish, this recipe is a must-try for vegetarians seeking a tasty spin on traditional sauerkraut and sausage combinations. Serve it hot for a comforting crowd-pleaser brimming with nutritious goodness!
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Recipe Information
Ingredients
- 4 links Vegetarian sausages
- 500 grams Sauerkraut
- 1 large Onion
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Caraway seeds
- 1 whole Bay leaf
- 1 teaspoon Smoked paprika
- 250 milliliters Vegetable broth
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Parsley
Instructions
Peel and thinly slice the onion. Peel and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the vegetarian sausages to the skillet and cook, turning occasionally, until browned on all sides, about 5-7 minutes.
Remove the sausages from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the sliced onion and minced garlic and sauté until the onion becomes translucent, approximately 5 minutes.
Stir in the caraway seeds and smoked paprika, cooking for an additional minute until fragrant.
Add the sauerkraut to the skillet along with the bay leaf. Stir to combine.
Pour in the vegetable broth, bringing the mixture to a slight simmer.
Season with black pepper and salt, adjusting to your taste preference.
Return the sausages to the skillet, nestling them into the sauerkraut mixture.
Cover the skillet and let simmer on low heat for about 15 minutes to allow the flavors to meld.
Remove the bay leaf before serving.
Finely chop the parsley and sprinkle over the dish as a garnish.
Serve hot, enjoying the hearty combination of sauerkraut and savory sausage.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 6681 mg | 290% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 26.1 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 489 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2596 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
