Prep 10 mins
Cook 20 mins
Classic choucroute garnie combines sauerkraut, potatoes and a variety of meats. This version uses smoked sausage and is fast to get on the table.
- 2 tablespoons vegetable oil
- 1 lb smoked sausage, fully cooked (such as kielbasa)
- 2 cups onions, chopped
- 1 1⁄2 teaspoons caraway seeds
- 1 bay leaf
- 1 lb sauerkraut, drained
- 2⁄3 cup dry white wine
- Cut the sausage into 3-inch lengths, then halve lengthwise.
- Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
- Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
- Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
This made a great, quick, warming lunch. It's so interesting how tastes differ. The previous reviewer liked the sweetness the wine added, but I'd prefer it without. Give me full-on sour any day. This did satisfy my need for a 'fix' of kraut. Made and enjoyed for Zaar World Tour.
Yummy! I cut some fat by using only 1 tbsp oil and using lowfat turkey smoked sausage. The white wine goes so well to sort of sweeten the sauerkraut. Thanx for posting this; I'll make it again.