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. Really easy one skillet meal with big taste!
- 1 tablespoon extra-virgin olive oil
- 12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces I used Hillshire Farms Roasted Garlic
- 1 medium onion, thinly sliced
- 3 medium Yukon Gold potatoes, halved and cut into ¼-inch slices
- 1½ cups sauerkraut, rinsed
- 1½ cups dry white wine
- ½ teaspoon freshly ground pepper
- ¼ teaspoon caraway seeds
- 1 bay leaf
- 1 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.
- Serving size: about 1½ cups
- Per serving: 295 calories; 9 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 14 g protein; 34 mcg folate; 60 mg cholesterol; 5 g sugars; 0 g added sugars; 19 IU vitamin A; 18 mg vitamin C; 40 mg calcium; 2 mg iron; 562 mg sodium; 545 mg potassium
Original recipe from Eating Well