As I mentioned many times during these years of blogging how some dishes, including this tasty Sauteed Sauerkraut with Smoked Sausage, always transport me to my childhood.

I had a good childhood and happiest memories are tied to food.

I grew up on a smallish farm, and the produce was mainly picked from the garden, fruit from the backyard.

The meat was also provided and always organic, fish caught from the river and dairy made from raw milk.

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There was no need to go grocery shopping all the time. Simply because everything that we needed was there, a few feet away.

Growing like that for me also means a very fortunate life. Maybe, that’s why I love a home-cooked meal, and I have such a love affair with food.

I think every household has their favourite dishes. They usually end up on the dining room table on a weekend when a family gathers. 

I was never a picky eater. However, some of the favourites were actually fermented cabbage or as many knows as sauerkraut.

As well as bean soup, beef goulash or stew or stew and on Sunday, my Grandmas Chicken and roasted potatoes. 

Those were probably my top op three dishes that I could never resist, but dip, homemade fresh from the oven and still bit warm bread.

I just love mopping the bottom of the pot or pan with hot bread. If you never made my homemade bread then go and check it out. It is one of the best.

Well, I posted a similar recipe when I started blogging, but my taste did change a bit.

I made this Sauteed Sauerkraut with Smoked Sausage. It is out of this world delicious and all you need is just a simple few ingredients.

Tag me on Instagram if you make it @sandraseasycooking using #sandraseasycooking hashtag. Thanks!

Yield: Serves 3 to 4

Sauteed Sauerkraut with Smoked Sausage

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Sauteed Sauerkraut with Smoked Sausage is an amazing winter dinner

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 ½ Tbs. Vegetable Oil or any on hand, bacon fat works too
• 2 Cups Smoked Sausage sliced
• 2 cups Shredded or chopped Sauerkraut store-bought or homemade
• 3 garlic cloves crushed and minced
• 2 dashes Ground Black Pepper

Instructions

1. Heat the oil and drop about ½ of the minced garlic, stir but do not let it burn; also turn down the heat to low-medium.
2. Add Sliced sausage, stir until it gets brownish. If you eat bacon you can saute bacon as well. 
3. Add Sauerkraut on top and stir all together, it might have some water in, and that’s alright because it will give you more flavor; toss the rest of the minced garlic on top and stir.
4. Add ground black pepper and stir to combine. 
5. Cook until most of the liquid evaporates, stir and you will have sauteed sauerkraut after 7-10 minutes.
6. You can also try this recipe with cooked pasta, sauteed with Sauerkraut

Notes

For the soup option just add beef or vegetable broth on top. Let it boil for 20 minutes under the lid, add salt if needed and you can actually add about 1/2 cup of rice or a couple of cubed potatoes and carrots to the soup, and boil until tender. 

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I do not know how I missed sharing this dish. We love spinach in garlic infused olive oil and mixed with delicious couscous pasta pearls.

However, I usually and most commonly use spaghetti. Not only that it’s a delicious, fragrant and beautiful but extremely simple and efficient recipe.

My goal is always to keep it as simple as possible and to have both comforts and healthy to kind of balance each other. 
Most of the time I serve this with fish or chicken, but It does go very well with meatballs, too.

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You cannot really go wrong with this one. Saute with spinach or serve it separately, perhaps adding more veggies or kale instead of spinach.

It is most definitely a perfect meal for meatless Mondays. You can, of course, serve some protein with it, but it is tasty just the way it is.

Yield: Serves 4

Couscous with Spinach

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Easy and delicious meatless dinner.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 cups Couscous pearl pasta
• 1/2 tsp. salt
• 1/2 tsp. unsalted butter
• 10 oz Spinach
• 3-4 Basil leaves, fresh
• 1 Tbs. Olive Oil or butter
• 3 Garlic cloves, minced
• 1/2 tsp. Dried Italian Herbs(mix)
• Sea salt to taste

Instructions

1. Boil water with salt and butter for couscous. Cook as directed on the package. It's more steaming after water boils so follow directions. 
2. Boil water for Spinach and blanch for a minute or two; drain, put it under cold water and then try to remove liquid by squeezing it out of the spinach. If you use frozen defrost completely and squeeze any water out. 
3. In sauté pan add olive oil or butter, minced garlic, then add blanched/defrosted spinach, dried Italian herbs, few pinches of salt to taste, stir-fry for few minutes. Stir and try to break spinach while sautéing.
4. Drain couscous and add it with the sautéed spinach, break basil leaves and add in the pan; You can add more butter. *Also, you can serve it separately from spinach just by draining couscous and adding little garlic powder and butter on top in the pan with the couscous. Stir and serve with spinach on the side. 
5. Serve Hot and immediately.

Notes

You can add cooked chicken cubes or any other protein. 

You can use any type of pasta!

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