Sauerkraut and Sausage Skillet

Name: Sauerkraut and Sausage Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 lbs smoked kielbasa or bratwurst, sliced 1/2-in thick; 2 tbsp vegetable oil; 1 large yellow onion, thinly sliced; 2 garlic cloves, minced; 2 cups sauerkraut (jarred or canned, drained), drained; 1/2 cup low-sodium chicken broth; 1 tsp caraway seeds; 2 tsp Dijon mustard; 1/2 tsp black pepper, freshly ground; 2 tbsp fresh parsley, chopped

Sliced smoked sausage braised with tangy sauerkraut, onions, and caraway seeds in a single skillet for a fast, deeply savory German-style supper.

35 minEasyServes 4470 cal/serving

GermanDinnerStovetopStandardDairy-FreeGluten-FreeAlcohol-Free

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Ingredients

1.5 lbs smoked kielbasa or bratwurst, sliced 1/2-in thick
2 tbsp vegetable oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 cups sauerkraut (jarred or canned, drained), drained
1/2 cup low-sodium chicken broth
1 tsp caraway seeds
2 tsp Dijon mustard
1/2 tsp black pepper, freshly ground
2 tbsp fresh parsley, chopped

Instructions

1

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.5 lbs smoked kielbasa or bratwurst, sliced 1/2-in thick, in a single layer and cook without stirring for 3 minutes until well browned. Flip and brown the other side for 2 minutes. Transfer to a plate. The sausage should reach an internal temperature of 160°F (71°C).
2

Reduce heat to medium. Add 1 large thinly sliced yellow onion to the same skillet and cook, stirring occasionally, for 5 minutes until softened and beginning to caramelize.
3

Add 2 minced garlic cloves and 1 tsp caraway seeds and cook for 1 minute until fragrant.
4

Add 2 cups drained sauerkraut (jarred or canned, drained), 1/2 cup low-sodium chicken broth, and 2 tsp Dijon mustard. Stir to combine and scrape up any browned bits from the bottom of the pan.
5

Return sausage to the skillet. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 10 minutes, stirring occasionally, until the liquid is mostly absorbed and everything is heated through.
6

Season with 1/2 tsp freshly ground black pepper. Serve hot garnished with 2 tbsp chopped fresh parsley.

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Questions

What internal temperature should Sauerkraut and Sausage Skillet reach?

For Sauerkraut and Sausage Skillet, the target internal temperature is 160 F (about 70 C), given in step 1. A probe thermometer removes the guesswork.

Can I speed up the caramelized onions in Sauerkraut and Sausage Skillet?

Step 2 reads: "Add 1 large thinly sliced yellow onion to the same skillet and cook, stirring occasionally, for 5 minutes until softened and beginning to caramelize." Not by much. Step 2 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

Is there a substitute for Dijon mustard in Sauerkraut and Sausage Skillet?

The entry for Sauerkraut and Sausage Skillet calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Is Sauerkraut and Sausage Skillet gluten-free?

Yes. As written, nothing in the ingredient list for Sauerkraut and Sausage Skillet is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth and the mustard.

How many calories are in Sauerkraut and Sausage Skillet?

One serving (the recipe makes 4) is about 470 calories, with 24 g protein, 30 g carbohydrate and 43 g fat, plus 2 g fiber and 1375 mg sodium. The figures are estimates computed from the ingredient list.

How long does Sauerkraut and Sausage Skillet keep?

Refrigerate what is left of Sauerkraut and Sausage Skillet within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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German Noodle Salad salad
Pretzel Salad dessert

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