Sausage and Kraut

Total Time:
40 min
10 min
30 min


  • 1 1 -pound bag sauerkraut, rinsed
  • 8 small fingerling or red-skinned potatoes, halved if large
  • 1 tablespoon vegetable oil
  • 12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
  • 1 6 -ounce boneless smoked pork chop, trimmed and sliced
  • 1 large onion, chopped
  • 2 cloves garlic, smashed
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon juniper berries (available in the spice aisle), crushed
  • Kosher salt and freshly ground pepper
  • 1 apple, grated
  • 1 cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • Whole-grain mustard, for serving
  • Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.

  • Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.

  • Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

  • Per serving: Calories 417; Fat 14 g (Saturated 3 g); Cholesterol 90 mg; Sodium 1,382 mg; Carbohydrate 33 g; Fiber 7 g; Protein 29 g

  • Photograph by Antonis Achilleos

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