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When i was younger, my Dad used to make some killer brautwerst served with suaurkraut, potatoes and some bread. We’d slather on the German mustard and dig in. Man, i really loved the way the meat went so well with the sauerkraut. Since I went veg a couple years ago I haven’t come close to eating a dish like this, b/c you just can’t seem to match the flavors with veggie meats like boca or morningstar. But… I saw the tofurkey suasage one day, flashed back to dad standing at the stove and declared I was determined to make it! all in one pan too! It’s not exactly as juicy and “meaty” like Dad’s, but I feel just as satisfied. Maybe next time I’ll add more beer.
Ingredients
1 jar of saurkraut (I used Steinfeld’s homestyle)
6 red potatoes, cut up in 1″ pieces
1 chopped medium sized yellow onion
1 pack of veggie polish sausage\Kielbasa*
1/4 cup of beer
2 tbsp of vegetable oil
*Depending on how you plan to serve, you can leave whole to serve on buns, or cut up for casserole style
Simmer potatoes in a large pan with small amount of water until potatoes can be easily poked with fork. Drain potatoes & set aside. In the same pan, heat oil on medium-heat. Add onions & cook for about 3 minutes. Add veggie kielbasa to onions and cook for about 7 minutes (if sausage starts to dry out add a bit more of oil). The onions will be slightly translucent and sausage browning on both sides. Add potatoes and saurkraut in 2 batches to the onion sausage mixture. Add beer, stir and remove from heat. Cover for about 10 minutes. Heat up your buns or rolls, get out the mustard and dig in!
