Plant-Based Herb Sausages with not-so Sauerkraut

If you’re looking for a plant-based option this Oktoberfest how about a feast of plant-based sausages and sauerkraut.

I have to confess, I’m not a fan of traditional sauerkraut. However I do love cabbage. Particularly when it’s gently sautéed in a small amount of olive oil and dairy free margarine or spread.

To provide a hint of German flavor I’ve included Juniper Berries and Caraway Seeds which are very popular spices in German cooking.

For this sausage and sauerkraut feast I’ve decided on ready made sausages. There are so many flavorful and healthy varieties in your local specialty green grocer or supermarket.

I’m sure my High School German teacher would have been more impressed with my cooking than my language skills!

Happy Oktoberfest everyone!

Plant-Based Herb Sausages with not-so Sauerkraut

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Recipe by Hayley Ellis Course: LunchCuisine: GermanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 4 Plant-Based Sausages

• 1/4 Head Cabbage

• 1 Tbsp Olive Oil

• 1 Tbsp Plant-Based Butter

• 1/2 Tsp Caraway Seeds

• 1/2 Tsp Juniper Berries

• Salt and Pepper

Directions

• Preheat oven to 160 degrees.
• Thinly slice cabbage using a food slicer. Set aside.
• Place plant-based sausages in a frypan with a small amount of olive oil. Gently fry for a few minutes until the sausages take on some color.
• Transfer the sausages to a lined baking tray and place in the oven.
• Use the same frypan and add the butter, juniper berries and caraway seeds. Simmer for a 1-2 minutes until the oil and margarine starts to simmer.
• Add the cabbage into the frypan and gently sauté. Make sure the cabbage is mixed through.
• Remove sausages from the oven and serve alongside the cabbage.
  

Notes

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