Sauerkraut is a great addition to the diet - fermented cabbage has been eaten for many years by some people, with beneficial results. The fermentation process produces probiotics that may improve immune, digestive and cognitive functions.
2 packs HECK 97% pork sausages (you need eight sausages for this recipe)
4 slices sour dough bread, toasted
4 tbsp of sauerkraut
1 avocado peeled and cut into quarters
Handful of watercress leaves
Freshly ground black pepper
To go gluten free replace the bread with gluten free sour dough or a normal gluten free bread would also work well. If you are serving with Dijon mustard please check that the mustard does not contain wheat.
Place the sausages onto a grill tray and grill for 15 minutes on a medium heat, turning halfway through cooking. Once cooked, remove and set aside.
Peel the avocado and remove the stone. Chop up to create a crushed texture, season with some freshly ground black pepper and set aside.
Warm the sauerkraut by placing into the microwave for 1 minute on full power, set aside.
Toast the bread in a toaster or grill and then spread the chopped avocado evenly over each slice.
Take four plates and place a slice of the bread/avocado onto each.
Take the warmed sauerkraut and scatter over the toast. Next place two sausages on top of each piece of toast and garnish with the watercress leaves.
Optional – serve with a pot of Dijon mustard.
Serving Size: 290.25g
Total Fat: 26g