One-Pot Sausage and Sauerkraut Dinner Recipe
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Even those who think they don't like sauerkraut will enjoy this mild but savory dish.
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1 pound Polish or other garlic-y sausage.
1 pound sauerkraut, fresh or canned
1 pound potatoes
2 cups stock or bouillon
1/2 cup dry wine, dark beer or more stock
1 bay leaf, or more if you prefer
Prick the sausages in a few places and brown in a large heavy saucepan or skillet. Drain off all but 1 tablespoon of fat. If there is no fat, add 1 tablespoon butter.
While the sausages are browning, scrub, core and slice or dice the apple. Chop the onion. Add to the sausage and cook for about 5 minutes, stirring occasionally.
Rinse the sauerkraut, squeeze it dry, and add to the pan along with a bay leaf and a few grinds of pepper. Add the stock and wine (or beer).
Scrub the potatoes and cut into egg-sized pieces. Leave whole if they are small. Add potatoes to the pan, pushing them well down into the juice with the sausage on top. Bring to a boil, reduce heat, cover and simmer until the potatoes are tender, 20 - 30 minutes.
Remove bay leaf and serve in shallow bowls. Good with corn bread or crusty rye bread.
Overnight Egg Bake
dried minced garlic
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maple syrup for dipping
powdered sugar for garnish
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