One-Pot Sausage and Sauerkraut Dinner Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4 Ingredients - 1 pound Polish or other garlic-y sausage. - 1 pound sauerkraut, fresh or canned - 1 pound potatoes - 1 onion - 1 apple - 2 cups stock or bouillon - 1/2 cup dry wine, dark beer or more stock - 1 bay leaf, or more if you prefer - pepper    Even those who think they don't like sauerkraut will enjoy this mild but savory dish.   Directions Prick the sausages in a few places and brown in a large heavy saucepan or skillet. Drain off all but 1 tablespoon of fat. If there is no fat, add 1 tablespoon butter. While the sausages are browning, scrub, core and slice or dice the apple. Chop the onion. Add to the sausage	1

	and cook for about 5 minutes, stirring occasionally. Rinse the sauerkraut, squeeze it dry, and add to the pan along with a bay leaf and a few grinds of pepper. Add the stock and wine (or beer). Scrub the potatoes and cut into egg-sized pieces. Leave whole if they are small. Add potatoes to the pan, pushing them well down into the juice with the sausage on top. Bring to a boil, reduce heat, cover and simmer until the potatoes are tender, 20 - 30 minutes. Remove bay leaf and serve in shallow bowls. Good with corn bread or crusty rye bread.	2