Sausage, Bean and Sauerkraut Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 lamb or turkey sausages made from organic, grass-fed animal; cut to ½ inch pieces
  • 1 small jar, about 10oz (300g) naturally fermented sauerkraut
  • 1 cup dry white beans (or a can, if you must…)
  • 2 tbsps olive oil
  • 1 onion
  • 1 lb (500g) home made chicken stock
  • 1 tbsp cumin
  • sea salt
How To Make
  1. Soak beans overnight (8-10 hours and even 24 hours is good), rinse and cook for about 45 min but do not add salt as it slows the cooking process. If you have a pressure cooker, you will cut the cooking time to 15 minutes.
  2. Once beans are cooked, drain them and set aside
  3. Heat up oil and brown sausages on all sides, then put aside
  4. Roast cumin (no oil) on a dry pan till fragrant and slightly darker in color
  5. Sautee onion till nicely browned
  6. Pour chicken stock over onions and bring up the heat till it’s about to boil
  7. Add sauerkraut, beans, sausages and cumin and heat through without boiling
  8. Serve warm
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