Chicken Sausage with a Quick Homemade Sauerkraut

I have got a bad case of the Mondays. Anyone who likes mondays is crazy. Productive is the last thing I want to be on this day. I woke up wanting homemade whole wheat blueberry waffles (which I satisfied myself with happily) and to stay in bed in my warmest PJ's and watch movies with Shawn...

Of course, this just was not allowed as I had to get to work right away (after the waffles of course, and coffee...lots of coffee) then class immediately after until 6:30...yep, me and Mondays are not friends.

As this winter quarter is slowly nearing an end, I am finding that I am burnt out and in dire need of a vacation. I can't afford one so the one week break I get off from school will have to do. For the longest time now I have been grinding out day after day with either class or work or both...0 days off...ZERO

Totally getting to me now...feeling worn down and overwhelmed. Perhaps the fact that it is totally crappy out doesn't help. This morning it was raining and now it is snowing...the kind of snowflakes that are as big as my fist. Boooo!

I think I am done being a Debbie Downer...I'm going to find chocolate and watch "The Bachelor" :)

Ps, if you love sauerkraut, as I do...but find the stuff out of a can or jar or bag or what have you to be rather one-note and sometimes too sour...this homemade quick kraut rocks...its delish...honestly. I have never had chicken sausage before making this recipe and while it is definitely not the fatty oily sausage we all love, it is pretty yummy...

Chicken Sausage with a Quick Homemade Sauerkraut
From Eatingwell.com

Ingredients:

1 12-ounce package chicken sausage
1 teaspoon extra-virgin olive oil
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-ounce package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 teaspoon salt
1 cup apple cider
1 teaspoon caraway seeds

Directions:

Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.

Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.