Sausage and Kraut

By á-47

Ingredients

• 1 lb. bag sauerkraut, rinsed
• 8 small fingerling or red-skinned potatoes, halved if large
• 1 Tbsp. vegetable oil
• 12 oz. turkey kielbasa or chicken sausage, cut into 2" pieces
• 1 6 oz. boneless smoked pork chop, trimmed and sliced
• 1 large onion, chopped
• 2 cloves garlic, smashed
• 1 tea. coriander seeds, crushed
• 1 tea. juniper berries, crushed
• salt and pepper
• 1 apple, grated
• 1 cup dry white wine
• 2 Tbsp. chopped parsley
• whole-grain mustard, for serving

Preparation

Step 1

Soak 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.

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. Salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.

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.