Name: Sausage and Kraut
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4
Cuisine: european
Ingredients: 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

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Sausage and Kraut

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