Homemade Sausage and Warm Sauerkraut

Store-bought sausage is usually laden with all kinds of fillers and preservatives.  Just reading the ingredient list practically makes me throw the stuff back into the grocery’s freezer or refrigerator case.  Here is a recipe we use that we like for “homemade sausage.”  My kids say it tastes “just like Granny’s does.”  Granny’s is probably Jimmy Dean’s.  Just pick up some ground pork and a few spices.  I love to eat it with sauerkraut tossed in the warm leftover drippings.  I let the drippings cool down to just warmer than lukewarm so I don’t kill as many of the beneficial probiotics in my “live” sauerkraut.

Sauerkraut and sausage

Homemade Sausage with Warmed Sauerkraut

1 pound of ground pork
1 teaspoon salt
1/2 teaspoon ground black pepper
1 to 1 and 1/2  teaspoons ground sage (I am generous with sage because I love the flavor.  To me, sage makes the sausage.)
Dash of red pepper (My kids don’t like it very spicy so I err on the low side here.)
Sauerkraut as desired, preferably one that has live active probiotics in it (not the pasteurized kind)


In a medium-sized bowl, mix the ground pork and all the spices by hand until well mixed.  Form into patties.  I usually make about five or so patties and squish them down so they cook pretty quickly.  Cook over medium to medium-high heat, flipping mid-way through cooking.  I like a light golden brown crust to form on mine.  Remove to a paper towel lined plate.

Allow the drippings to cool to a still warm–but not hot–temperature.  Spoon in some sauerkraut (drain the sauerkraut juices if you want, but I don’t).  As far as how much of the drippings to use, you obviously don’t want your sauerkraut swimming in sausage drippings, but you want enough to flavor the sauerkraut and warm it.  I’m trusting your judgment here.  Drain drippings you want to save before adding in the sauerkraut.

Enjoy!  I do this also to sauerkraut when I make bacon.

Family “gustar” report:  All five members of my family eat the sausage very well.  It is a go-to for breakfast when I can’t think of anything else.  You can also make almond flour biscuits and make a sandwich out of them.  Or instead of making patties, brown up the pork and use in an egg casserole or soup.  Only one of my kids likes sauerkraut right now.

That’s it!  Take care!  Make the effort to simplify life.  You’ll be glad you did!  ~~Terri

20 thoughts on “Homemade Sausage and Warm Sauerkraut

  1. The Vanilla Housewife

    Oh I remember my grandma making sausages for us! She had this old school machine where she dunks the mixture and it would come out from a tube and into a dried pork intestine. Sorry if that grossed you out. My mom makes yummy longganisa, its some sort of a Filipino sausage but I know she uses preservatives. :/ Filipinos love preservatives and msg.

    1. thehomeschoolingdoctor Post author

      I’ve never put it into casings. Cool you remember your grandma doing that. (Not grossed out. Eat intestine to heal intestine? Don’t know.) Wonder what your mom uses. Here, even if I go to a local little market for sausage/pork products, they always use all kinds of strange stuff I try to avoid right now. I guess with the weather, I can understand why Filipinos love preservatives. Who likes spoiled stuff in that hot sun? Still probably not all that great routinely. And MSG, well, it seems to certainly have cons, especially for those sensitive to it. But others say it’s not so bad and that Asian cultures use a lot of it and don’t have the negative health impacts. Haven’t looked into it much. I abstain. Thanks for tolerating my thinking out loud. ~Terri

  2. Scott

    Hello again,HSD. I have a non-sausage related question for you, please (although your newest post was certainly a tasty topic,I must admit :)). Part of our son’s Latin and Greek program is anatomy and I neglected to mention that before. My question for you is this: as a doctor and as a home-education parent,what anatomy program would you recommend for ambitious kids? I am looking for a program that is not shy about using the original L/G names for bones and body parts and L/G medical terminology. Last year we acquired a life-size and very realistic human skeleton model for medical students (bought off e- bay,not one we dug up ourselves) and he has since mastered the primary bones of the calva ( κρανίον / cranivm) and vmeri and brachia (ab clavicula ad ossa digitorum manus). Since he is a Latin/Greek student he needs to see how the names of the bones and other body parts have not only come from L/G but can also help reinforce Latin and Greek vocabulary and grammars.Our purpose in helping him learn anatomy and medical terminology is strictly as a supplement to his study of L/G,and to help him understand his own body a little bit better. In no way are we trying to create another Doogie Howser (showing my age there). Thank you for any info you may have regarding a good program for anatomy and I hope you have a wonderful day.

    1. thehomeschoolingdoctor Post author

      Good morning! We haven’t had to broach this anatomy topic yet for our kids (although my kids get it naturally on many days), and when we do–I have a beyond strong suspicion we will piece together our own curriculum. Absolutely included in that curriculum will be Netter’s Atlas of Human Anatomy. (http://www.amazon.com/Anatomy-Professional-Edition-Netter-Science/product-reviews/1437709702/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1)

      Netter’s is the anatomy Bible for medical students and a great addition to any curious person’s library. Ours has thumbed and grayed page corners from overuse. The drawings are meticulous and accurate. However, I know you are looking for L/G exposure. The drawings are all labeled clearly with the medical names. Will that be enough? As I never had any Latin/Grammar (most of us med students didn’t), I can’t vouch for how helpful Netter’s would be in the aspect you want.

      We will probably use a skeleton as you described (ours will also be purchased 🙂 ), Netters, an” as of now undetermined physiology text,” and find some way to order some kind of dissection specimen (or maybe call a local college and see if they have any cadavers we may periodically come see). That’s how we’ll approach anatomy–and it will be integrated very strongly with physiology.

      I know I didn’t help much, but Netters is great to have around for curiosity and accuracy.

      Good luck! ~~Terri

      1. Scott

        Thank you very much for the information.Also thank you for the idea about contacting the local colleges. I did not think of that one. You helped me immensely.Have a great day!

  3. Mr. Heisenbug

    I read somewhere that eating sauerkraut with sausage is an excellent way to make sure the probiotics in the kraut make it through the stomach acids. Can’t remember where, though… 🙂

    1. thehomeschoolingdoctor Post author

      Chuckle. Chuckle. Science is only as good as its applicability! Mr. Heisenbug, thank you for stopping by. (I do hope you don’t mind my providing others a practical way to liven up their sauerkraut and get the probiotics where they belong. Your post did remind me of something I cooked that went right along with this and so prompted this post! Now I look back at your post/comments and see Jo TB had the same idea and left a comment about what they do in Germany/Holland with sauerkraut, too.)

      For other readers, here is the post by Mr. Heisenbug regarding this fat/probiotics:

      Probiotics Survive Better with Some Fat: It’s the pH

      Have a great day!


  4. Wiese

    Yumm. . . I’m making some turkey sausages right now. I would love to have your almond flour biscuit recipe if you get time to post it. They are soundoing pretty good right about now with some homemade jam.

      1. thehomeschoolingdoctor Post author

        I’m sorry. But pregnant women with headaches who are downloading three years worth of photos to a computer from a cell phone always are due for a great chuckle! Thanks!

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