Who doesn’t miss a perfectly grilled Sauerkraut and Sausage Dog??!! This is all that salty, tangy goodness, made vegan and better than ever. Super fast to pull together, and better yet works into one of my little micro goals for the year. Have I mentioned the micro goals? Instead of one big goal, I like to set a few smaller goals. I find this method less intimidating and more maintainable. One of my little micro goals this year is to add more fermented foods into my diet. Easy, healthy, quick.
Fermented foods are great for the gut — packed full of probiotics and improving nutrient absorption. Historically speaking, I tend to have gut issues, I’m doing pretty well these days but I always like things that are extra friendly to digestion. So how does a pedestrian cabbage become infused with these superpowers? To start with, the cabbage already has beneficial bacteria on the surface. You can find it on most fruits and vegetables and it’s called Lactobacillus. The fermenting process converts that Lactobacillus bacteria using the brine you submerge the cabbage in to convert sugars into lactic acid, which acts as an effective and superbly tangy preservative. Just make sure you get sauerkraut made with brine and definitely not vinegar. Vinegar kills all those good bacteria.
My personal favorite is to pull this together with the Field Roast Smoked Apple Sage sausage. It’s positively the best vegan brat on the shelf, with minimally processed and 100% pronounceable ingredients. And might I be so bold as to add that it is superior in taste to a “real” brat. Kinda spendy though, if you have a chance you can often find them in a variety pack at Costco. It’s the only fake meat I’ll do these days.
If I had more time on my hands this week, I absolutely would have smothered this vegan sauerkraut and sausage dog in some of this fake cheese and sought out purple sauerkraut. The fried onions in this recipe, are the canned, like you use for green bean casseroles at Thanksgiving.
- 4 fantastic hot dog rolls
- 1 package Fieldroast apple sage sausages
- dijon mustard
- 1 cup sauerkraut
- 1 small cucumber, diced
- 1/2 cup fried onions
- the best vegan cheese sauce (optional)
- Start lightly toasting your hot dog rolls.
- While those are toasting, heat your Fieldroast sausages according to the package directions. I like to use a cast iron skillet.
- Then assemble: start with a thin layer of mustard, a sprinkle of fried onions, then your dog, more mustard, sauerkraut, more fried onions and cucumbers. If you’re using the vegan cheese sauce, you’ll need to work that goodness in there too.