Zatarain's Andouille Sausage and Kraut

When I was a little girl, a special treat for me was for my mother to slice hot dogs, brown them in a skillet and then add a can of kraut to the mix to heat all the way through.  We referred to this dish as "weenies and kraut."  

Here's a more adult version made with Zatarain's Andouille Sausage instead of those hot dogs!

1 lb. Zatarain's Andouille Sausage sliced about 1/2" thick

2 - 3 cups of kraut, drained

freshly ground black pepper

In a large, cast-iron skillet over medium heat, add the sliced sausages.  Cook, 5 - 7 minutes until the sausages have browned.  It's even better if you let some of the slices char a little.  You'll get lots of added flavor there.

When the sausage is well browned, add the kraut and stir to combine.  

Lower the heat to low and cook for an additional 4 - 5 minutes.  Top with freshly ground black pepper.

Refrigerate until ready to serve.

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