From the Kitchen: Comforting Sauerkraut & Sausage

Sauerkraut and Sausage

1 to 1 1/2 pounds of sausage (turkey or beef sausage in casing or pork sausage from a roll)

1 lb sauerkraut

Salt, pepper, sugar to taste (I used about 1/4 c. of sugar)

Cut your sausages into pieces, or shape the sausage into patties. Cook them in a bit of olive oil. Add the sauerkraut and heat through. Season with salt, pepper, and sugar. If you love the tartness of sauerkraut, eliminate the sugar.

Easy peasy. Tasty good!

You can cut the tangy tartness of the sauerkraut by adding a little bit of sugar. Yes, it adds a few carbs, but not too many.