We adore pasta, and we always get excited when we find new ways to incorporate sauerkraut into our meals.
A while ago, I decided to eat predominately vegan/vegetarian except when I occasionally acquire sustainably produced meat from the most local of fisherman and hunters. With the utmost support of this decision our greatest of friends, Sidney, gifted us with quite a bit of deer sausage courtesy of a south Louisiana hunter in Lake Charles. One cannot get a more organic, natural, sustainably produced meat than that which is hunted. While pondering what to cook for supper on this cool November weekend I came across a recipe for Polish Haluski. This dish is a Polish comfort food that is made simply with butter, caramelized onions, pasta and sauerkraut. I adapted the recipe a bit, and paired with our deer sausage. It turned out wonderful! This is definitely a meal that warms the soul and is packed with vitamins, essential nutrients and probiotics.
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 12 ounces of noodles
- 1 cup of sauerkraut from Cultured Guru Sauerkraut or homemade sauerkraut
- 2 tablespoons of organic butter
- 1 cup of fresh baby spinach
- Fresh cracked pepper
- Green onions
- Organic Sausage
- Boil water and add in dried pasta, cook until al dente, drain and set aside.
- While the pasta cooks, melt butter in cast iron skillet on low heat, add in chopped onion and minced garlic. Sauté for about 15 minutes until the onions are caramelized.
- Add in pasta and cook for about 5 minutes. Add in chopped spinach and cook for about 1 minute. Then add in a cup of sauerkraut, stir for 1 minute then turn off heat. (This small amount of time heating the sauerkraut keeps it rather raw and retains its probiotic benefits.)
- Place Polish Haluski in a serving bowl, top with cracked pepper and chopped green onions. Re-heat cast iron skillet and brown sausage. Plate sausage with pasta on the side, and enjoy this amazing, comforting, delicious meal.
Peace, Love & Microbes,