In Ohio, sauerkraut is a major tradition… if you want good luck for the year! After moving to Virginia, I still keep up the traditions while adding a few traditions from my husbands family. Sauerkraut & Pork, Soup Beans, Fried Taters & White Cornbread are my Ohio way of doing things.. where my husbands family enjoys their collard greens, yellow cornbread and blackeyed peas.
Thankfully, I enjoy those as well, so I just do a big dinner and include it all! This recipe is obviously not Paleo, but if you don’t mind the sauerkraut taste, you can omit the brown sugar and it will be just as tasty.
- 3 T. butter or lard
- 1 onion, finely diced
- 2 lbs. Kielbasa Sausage
- 1 can carrots (or use fresh! 2 carrots, sliced & steamed)
- 1 lb. bag sauerkraut, drained and rinsed
- 1/2 c. brown sugar
- salt & pepper; to taste
In a large frying pan, melt butter or lard.
Add onion and carrots, and saute until done.
Add sausage, and cover and let simmer on medium heat for ten minutes.
Turn up the heat and cook until sausage is browned.
Add Brown sugar, and stir until dissolved. Add Sauerkraut, give it a good stir. Let simmer on low for 10 minutes. Serve!