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German Sausage, Sauerkraut and Potatoes
Posted On August 16, 2019
I love this dish. The potatoes mellow out the saurkraut and the sausage is just the right thing to have with it. I’ve even made this with hot dogs and breakfast sausages. You can use any type of sausage you have on hand. Knockwurst is really good too. I love it when they crack open, and they have that snappy skin. It brings back childhood memories!
Make a bite of all the ingredients and dunk it in mustard, so good! Served with buttered rye toast, marble rye is my favorite, just rounds everything out.
1lbPolish sausage or Kielbasa, smoked or freshCut in 2 inch lengths
2largeRusset potatoes, peeled and cut into 1” cubesYou can make the potatoes as big as you want, it'll just take longer to cook.
1tspCaraway Seedsor to taste
1Apple, peeled and thinly sliced
1-2cupsSauerkraut with juicedepends on how much you like saurkraut!
1/2-1 cupChicken stock or water
Salt and pepper
Mustard, any type you likeFor dunking
Fry the sausages in a little cooking oil in a large, non-stick skillet, until brown on all sides.
Remove the sausages from pan and set aside.
If the sausages did not release much fat, heat 1 tbsp of butter in the pan. If you have enough fat, add the onions. Saute until onions start to soften, add in potatoes and caraway. Saute until the potatoes get some color, you don't have to worry about cooking them yet as they will stew with the rest of the ingredients. Stir often as you don't want to burn the caraway. Add in apple slices and saute briefly. Add a little more butter if the pan is dry.
Add in the saurkraut and mix. Nestle the sausages back on top of the vegetable mixture. Add some stock or water to moisten, about half way up. You don't want it too watery, but you need some juice.
Cover and simmer for about 15 minutes on low heat until the potatoes are cooked through. Time will depend on how you cut your potatoes.