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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Classic choucroute garnie combines sauerkraut, potatoes, and a variety of meats. Here, chunks of smoked sausage are cooked with sauerkraut and flavored with caraway. On the side, have boiled red-skinned potatoes tossed with parsley and a spinach salad. End with purchased apple strudel. Ingredients:
2 tablespoons vegetable oil |
1 pound fully cooked smoked sausage (such as kielbasa), cut into 3-inch lengths, then halved lengthwise |
2 cups chopped onions |
1 1/2 teaspoons caraway seeds |
1 bay leaf |
1 pound purchased sauerkraut, drained |
2/3 cup dry white wine |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
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