 | | Directions |
- 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.
|
|
|
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound Polish or other garlic-y sausage. |
| - | | 1 pound sauerkraut, fresh or canned |
| - | | 1 pound potatoes |
| - | | 1 onion |
| - | | 1 apple |
| - | | 2 cups stock or bouillon |
| - | | 1/2 cup dry wine, dark beer or more stock |
| - | | 1 bay leaf, or more if you prefer |
| - | | pepper |
| |
| |
