Chicken Sausage with Potatoes and Sauerkraut

By josival

Here's our weeknight version of choucroute garni, "dressed sauerkraut," made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.

Nutritional Information
(per serving)
Calories 295
Total Fat 9g
Saturated Fat 1g
Cholesterol 60mg
Sodium 554mg
Total Carbohydrate 24g
Dietary Fiber 4g
Sugars --
Protein 14g
Calcium

Ingredients

• Ingredients
• U.S. Metric Conversion chart
• 1 tablespoon(s) extra-virgin olive oil
• 12 ounce(s) (4 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
• 1 medium onion, thinly sliced
• 3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices
• 1 1/2 cup(s) sauerkraut, rinsed
• 1 1/2 cup(s) dry white wine
• 1/2 teaspoon(s) freshly ground pepper
• 1/4 teaspoon(s) caraway seeds
• 1 bay leaf

Preparation

Step 1

Directions

Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds, and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (45% Daily Value), Potassium (16% dv)