Sauerkraut Soup



  • 1 pound ground breakfast pork sausage
  • 5 medium potatoes, cubed
  • 1 large onion, diced
  • 14 ounces cooked, rinsed, and drained black eyed peas
  • 14 ounces tomato sauce
  • Crushed red pepper
  • Caraway seeds, about 1/4 teaspoon 
  • Salt and black pepper to taste
  • 16 ounces sauerkraut


  1. In a large skillet, brown sausage, leaving it in rather large chunks. Transfer the meat to a colander, saving the grease and replacing it into the pan. Cook the onion in the saved grease, just until browned. 
  2. Combine sausage, potatoes, onion, peas, and tomato sauce in a large stockpot, adding just enough water to cover. Once it reaches a boil, add the seasonings and stir for 1 minute. (Go easy on the salt, as the sauerkraut will add some saltiness.)
  3. Cover and reduce heat to simmer for 30 to 45 minutes, or until the potatoes are tender. Add more water if needed during the cooking time. 
  4. Just before serving, add the sauerkraut and stir to combine.

Makes 14 to 16 servings.


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