Sausage & Kraut
Prep Time: 10 min | Cook Time: 30 min | Yields: 4 | Level: Easy




• 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



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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