Inspired living

Thyme and Fennel Sausages with Apple Sauerkraut and Cauliflower Mash Recipe

Thyme Fennel Sausages with Apple Sauerkraut and Cauliflower Recipe

Credit: Lisa Guy

Sauerkraut is a fermented food made from cabbage that’s a staple in the German diet. Unpasteurised sauerkraut contains probiotics, which have been found to help support the health of the digestive tract and immune system and lower inflammation in the gut. Sauerkraut is rich in vitamin K, which is vital for blood clotting and strong, healthy bones. We need vitamin K to keep calcium in our bones and away from our arteries. Cabbage is also a fabulous source of sulphur compounds that help promote liver detoxification of carcinogenic substances. The fermentation process increases the bioavailability of these nutrients.

Serves: 2–3



  • 1 medium cauliflower, roughly chopped
  • Pinch sea salt
  • 1 heaped tsp fennel seeds
  • 2 unpeeled organic apples, diced
  • 3 tbsp apple-cider vinegar
  • 1 cup unpasteurised sauerkraut
  • 4 grass-fed organic sausages (lamb or beef)
  • Fresh thyme
  1. Steam cauliflower until soft. Place in food processor with some sea salt and blend to smooth mash consistency.
  2. In frying pan, toast fennel seeds, then set aside.
  3. In frying pan cook apple pieces in apple-cider vinegar, until apple starts to soften. Set apple aside to cool. Toss apple through sauerkraut.
  4. Cook sausages to your liking.
  5. Plate up with cauliflower mash, top with a sausage and sauerkraut, and sprinkle with toasted fennel and thyme.


Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .