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Sauteed Sausage With Sauerkraut and Sweet Peas

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“Last night I was busy and needed to eat something quick. Inventorying what I had on hand, I threw these ingredients together on a whim, thinking they might go well together. It proved to be surprisingly delicious and needed no additional spice. The sweet peas added to the traditional sauerkraut and sausage dish imparts a subtle sweetness.”

Ingredients Nutrition

  • 1 (14 ounce) packageholmes smokehouse pecan smoked garlic sausage, sliced into quarter-inch rounds (or any other quality smoked sausage)
  • 1 (14 1/2 ounce) candelmonte sauerkraut (or any other brand)
  • 1 (15 ounce) candelmonte fresh cut sweet peas, 50% less salt variety (or any other brand)


  1. Heat a heavy 12 inch skillet (or stir fry pan) until hot. Add the sliced sausage and cook, stirring frequently, until browned and cooked through, about 6 to 8 minutes. Add the sweet peas, with their water, stirring to loosen the brown bits on the bottom of the pan. The liquid will reduce quickly by about two-thirds within a couple of minutes. Add the sauerkraut and cook, stirring, until heated through, about two to three minutes. Serve.

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