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One-Pot Sausage and Sauerkraut Dinner Recipe

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Even those who think they don't like sauerkraut will enjoy this mild but savory ... read full description
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Servings:
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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
Directions
PREP
15 mins
COOK
30 mins
  • 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 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.
Even those who think they don't like sauerkraut will enjoy this mild but savory dish.
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