Recipe Database
Sausage and Kraut
Sausage and Kraut
1 1-pound bag sauerkraut, rinsed
8 small fingerling or red-skinned potatoes, halved if large
1 tablespoon vegetable oil (PoP uses Duck Fat)
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 (this one thing is optional) crushed
Kosher salt and freshly ground pepper
1 apple, grated
1 cup dry white wine
2 Tbl chopped fresh parsley
Whole-grain mustard, for serving

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.

Meanwhile, heat the vegetable oil (or duck fat) 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, (optional) 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.

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.

, I was not there, It was cold out and I am a Wuss...