this meal was a total inspiration from a co-worker who i spotted eating this on his lunch break at least twice last week. so – i totally begged him to give me the recipe. i added my own variations, of course… and you can make as much or as little as you want, but the base is simple :
– sausage of choice {i picked buffalo andouille from the buffalo guys – they have great ethics!}
– zucchini {cut into 1-2 inch strips}
– red peppers {also cut into 1-2 inch strips}
– sauerkraut {i chose bubbies brand}
and, i chose to add in a handful of shredded carrots because i had them around… and about a cup of kelp noodles, which i’ve written about here.
