Sauteed Sausage With Sauerkraut and Sweet Peas

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.

• Ready In: 12 mins
• Serves: 4

Ingredients

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

Directions

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.