quick choucroute garnie
Classic choucroute garnie combines sauerkraut, potatoes, and a variety of meats. Here, chunks of smoked sausage are cooked with sauerkraut and flavored with caraway. On the side, have boiled red-skinned potatoes tossed with parsley and a spinach salad. End with purchased apple strudel.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 1 pound fully cooked smoked sausage (such as kielbasa) cut into 20inch lengths, then halved lengthwise
- 2 cups chopped onions
- 1 1/2 teaspoons caraway seeds
- 1 - bay leaf
- 1 pound purchased sauerkraut, drained
- 2/3 cup dry white wine
How To Make quick choucroute garnie
-
Step 1Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
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Step 2Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
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Step 3Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
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