Sautéed Sauerkraut with Sausage and Pasta recipe is down. If you wish to skip it, just jump to the recipe.

For this, I thought I will already have published a recipe for homemade sauerkraut. You know a whole cabbage head, fermented, that I was sharing on social media?

I sincerely apologize for not posting it as I promised. It’s one of those things when you plan and you think you have all the pictorial ready and then realize half of them are gone.

Check out my dinner recipes.

Step-by-step instructions are so important for you to understand how to do it, so I will try to make it again (fermented cabbage), so you can do it yourself.

If you can get hold of homemade, then that’s awesome, but if you cannot, just use store-bought.

I will add more details into notes and tips under the recipe. 
I absolutely love this dish. It’s one of those oldies, but goodies from your grannies kitchen.

You might ask, how can this Sautéed Sauerkraut with Sausage and Pasta possibly work together?

Let me tell you, this combination is amazing and if you love sauerkraut as much as I do as well as smoked sausage, bacon, and pasta.

Well, then you’ll be in love with this one, too. 
Yes, you read the title right, this is made with pasta.

If I translate it directly it’s called “patches”, like clothing patches (krpice), because it looks like it.

In some areas of Former Yugoslavia, it’s called differently, and to tell you honestly, I cannot translate it to make sense.

Flekice – would be “little stains” or “stain spots” if you literally translate it. If I take it to plural, it’s “Fleka” and that translates into “stain”. Doesn’t sound very appealing, right?

I assume most of the grandmothers and mothers who still remember this dish from their childhood make pasta patches from scratch.

However, I skipped all the fuss. Since there is no way that I can find here real pasta patches, I did use lasagna sheets and just broke them into pieces.

CLICK HERE FOR MORE PASTA RECIPES

Improvisation! Honestly, it is not hard to make it at all, but it was easier for me to get “Homestyle” lasagna sheets and be done with it in less than 10 minutes. 

This is seriously one delicious winter dish that you guys must try! 

It’s a very delicious dish, but my pics were all gone from a few years ago and I am working hard to replace or update it. 

I made this numerous times with regular pasta, like macaroni, or bow tie etc. It just that with Homestyle lasagna reminds me of that old and forgotten recipe. 

If you click HERE — you will find a recipe: Sauteed Sauerkraut with Smoked Sausage.

Tag me on Instagram @sandraseasycooking if you make this delicious Sautéed Sauerkraut with Sausage and Pasta recipe.

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Yield: Serve 6

Sautéed Sauerkraut with Sausage and Pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Sautéed Sauerkraut with Sausage and Pasta Recipe

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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.

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 flavour. 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 flavour.

Did you make this recipe?

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