Sausages 'n' Sauerkraut

November 2007
Sausages 'n' Sauerkraut

by 7 people

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Makes: 4 servings

Prep: 15 mins

Cook: 30 mins

  • 2 large baking potatoes, peeled and quartered
  • 1/2 pound carrots, halved crosswise
  • 2 tablespoons butter
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 pounds precooked link sausages, such as kielbasa or bratwurst, cut into 4-inch pieces and pierced with a fork
  • 3 scallions, white and green portions thinly sliced separately
  • 1 16 ounce bag  sauerkraut, rinsed
  • 2 bay leaves
  • Mustard and sour cream, for serving
  1. In a large saucepan, bring the potatoes and enough cold water to cover to a boil. Add the carrots, lower the heat and simmer until crisp-tender, 10 minutes. Using tongs, transfer the carrots to a plate. Cook the potatoes until tender, 6 to 10 minutes more. Drain, then return the potatoes to the pot, toss with the butter and season with salt and pepper. Keep warm.
  2. Meanwhile, in a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the sausages and fry until browned, 6 to 8 minutes. Transfer to a platter and tent with foil.
  3. Wipe the skillet and add the remaining 1 tablespoon olive oil; add the scallion whites and cook over medium-high heat for 1 minute. Add 1 cup water, the sauerkraut, bay leaves, reserved sausages and carrots and heat through, 1 to 2 minutes. Stir in the scallion greens; discard the bay leaves.
  4. Serve the sausages and sauerkraut with the potatoes, mustard and sour cream alongside.
Tip Pair with:
  • Willamette Valley Vineyards Pinot Gris 2006 (Oregon)
Tip Swap it
  • Replace the carrots with parsnips.