Sausages with Cider and Sauerkraut |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready. Ingredients:
1 to 1 1/2 lb precooked sausages such as bratwurst or knockwurst (4 to 6) |
3 tablespoons unsalted butter |
1 onion, chopped |
2 turkish bay leaves or 1 california |
1/2 teaspoon caraway seeds |
1/2 teaspoon black pepper |
2 lb sauerkraut, rinsed well and drained |
1 3/4 cups unfiltered apple cider |
1 tablespoon sugar |
accompaniment: grainy mustard |
Directions:
1. Prick sausages several times with the tip of a small knife. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown sausages, turning occasionally, about 3 minutes total. Transfer to a plate.
2. Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay leaves, caraway seeds, and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about 5 minutes. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes.
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