Skinny Sauerkraut

Two ingredients.

Twenty minutes.

Tasty Tuesday.

Skinny Sauerkraut

My girlfriend Court introduced me to this simple, cheap, flavorful dish.  While I’m telling you it’s easy (it really is), I lack cooking wisdom and still had to ask her for direction (yes this only involves two ingredients and one pan – I’m blaming it on my blonde brain), so proceed with caution.

Here’s what you’ll need for this kitchen masterpiece:

Store brand sauerkraut, $1.69. Butterball turkey sausage, $2.50 for two large links.

You can half the recipe if you’re preparing for one because both uncooked ingredients keep well in the fridge for a few days.  If you cook it all at once for larger serving size, the leftovers refrigerate well (I just reheated mine for lunch).

To prepare, add the sauerkraut in a large skillet over medium heat.

Drain the kraut before placing into the skillet for less mess.

Let this heat a few minutes before adding the sliced turkey sausage.

Cook about 15 minutes, stirring occasionally.

A featherless $2 feast.

Skinny Sauerkraut is gluten-free, has about 100 calories, 6 grams of fat and 5 carbs per serving. So you’d better go back for seconds.