1. In a medium-sized
pot over high heat, boil beans in the chicken stock; skim.
2. Turn the heat down to a low simmer. Add garlic, white or
red pepper and uncooked sausage.
3. Cover pot and simmer for 15 minutes, or until sausage is
cooked through and there is no pink. Season with sea salt
and more pepper to taste.
4. Uncover soup, turn off the heat, and cool completely.
When it has cooled enough that it doesn't burn your finger,
add the sauerkraut. (Cooling preserves the live bacteria in
5. Ladle into bowls and serve immediately