Sausage and Kraut (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
4. 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
5. Photograph by Antonis Achilleos
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