“Rasta Mon” Caribbean Kraut – Sauerkraut Recipes

“Rasta Mon” Caribbean Kraut

By The Krautfather  

September 27, 2012

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: N/A


4 cans kraut (14 oz.)

4-6 cloves crushed garlic (depending on your addiction to garlic)

1 lb. hot italian sausage (crumbled)

1 package (0.9 oz) McCormick Grill Mates Spicy Caribbean Marinade

1/3 cup Golden Raisins or Baking raisins

2 T. Cooking Oil


1First, brown the italian sausage in the oil with the garlic and marinade. You can either do this in a skillet or in the pot you plan to cook the kraut.

2After the sausage is brown, add the kraut and raisins into the pot, along with the cooked sausage and spice mixture. Stir the ingredients vigorously.

3Place the heat on low to low-medium and cook until the liquid comes out of the kraut and the raisins are plump and soft (usually about 20-30 minutes.)

4I admit it sounds like a weird combination of items, but this dish has a great hot/sweet/spicy kick to it.

5If your first batch is too spicy, cut down on the garlic and use only half the marinade next time. If you really have a "hot fetish", use 1 1/2 packages of marinade.


Nutrition Facts

Serving Size6

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