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Sauteed Sauerkraut with sausage, bacon, and pasta

Sauteed Sauerkraut with sausage, bacon, and pasta

Course Main Course
Cuisine Croatian
Keyword pasta, lunch, dinner,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 4 strips Smoked Bacon
  • 1 cup Smoked Sausage beef, Polska Kielbasa etc.
  • 2 cups Sauerkraut
  • 1/2 cup water or stock/broth-watch sodium
  • 1 tsp. Ground Black Pepper
  • 3 cloves Garlic crushed and minced (use dry garlic flakes or powder instead)
  • 6 Homestyle Lasagna Sheets broke them into pieces before boiling + 1 tbsp. salt for water

Instructions

  1. Boil salted water for Lasagna sheets. Break lasagna sheets into pieces, then drop into boiling water. Cook until it's tender, not overcooked, about 5-6 minutes (home-style cooks faster) When it's done, drain and set aside.
  2. Cut bacon into small pieces and drop into a saucepan. Cook for 5 minutes (stir fry) until it's almost to the crunch point.
  3. Slice smoked sausage into bite-size pieces and add them to the bacon. Cook until bacon is completely crunchy and sausage is getting a brownish color. Take it out of the saute pan and transfer to the plate; set aside.
  4. In the same saute pan with leftover bacon fat, add chopped sauerkraut (or shredded store bought.

    Stir fry for 3-4 minutes then adds water or stock/broth. Cover with lid and let it cook under the lid for the next 5 minutes on medium-high heat.

  5. Take the lid off and add sausage and bacon back in the saute pan, and mix it with the sauerkraut. Then add chopped fresh garlic/or dry flakes, powder, and ground black pepper. Add cooked lasagna sheets and Cook/stir fry for the next few minutes.

Recipe Notes

Sauerkraut: I find store bought extremely salty, so I always wash under cold water, however, you can add it without washing, just make sure to squeeze cabbage juice out. My sauerkraut is very mild in flavor. It is perfectly seasoned and not as sour as the store bought. Either way, the addition of extra Salt is not necessary! It's not a "huge" difference per se in taste between homemade and stores bought sauerkraut when it's cooked, however, homemade give you a far better flavor.