The flavor of the Chicken Sausage with Potatoes and Sauerkraut 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. Although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Ted is not as much a fan of sauerkraut as I am, but he could not stop telling me how much he loved this recipe. I think it is a combination of the kraut being well rinsed and the bay leaf and caraway seeds cooked in white wine kept it tasty and not tart. Delicious fall evening meal!
Ready in 30 minutes
- 1 tablespoon extra-virgin olive oil
- 12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
- 1 medium onion, thinly sliced
- 3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices
- 1 1/2 cups sauerkraut, rinsed
- 1 1/2 cups dry white wine
- 1/2 teaspoon freshly ground pepper
- 1/4 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 1 1/2 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