- Prep Time: 10 min | Cook Time: 30 min | Yields: 4 | Level: Easy
Ingredients
• 1 1-pound bag sauerkraut, rinsed
• 8 small fingerling or red-skinned potatoes, halved if large
• 1 tablespoon vegetable oil
• 12 ounces Bryant's Meat turkey 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
1. Soak the sauerkraut in a bowl of warm water.
2. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
3. Meanwhile, heat the vegetable oil in a large pot over medium-high heat.
4. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes.
5. 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.
6. Add the apple and cook 2 more minutes.
7. 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.
8. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.
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