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Sausage and Sauerkraut

Created by: Howcan Team

Ingredients

1 lb of smoked sausage, sliced
1 can (14 oz) of sauerkraut, drained and rinsed
1 onion, sliced
2 cloves of garlic, minced
1 tbsp of vegetable oil
1/2 cup of chicken broth
1 tsp of caraway seeds
Salt and pepper to taste

Instructions

In a large skillet, heat 1 tbsp of vegetable oil over medium heat.
Add the sliced sausage to the skillet and cook until browned, about 5 minutes.
Add the sliced onion and minced garlic to the skillet and cook until the onion is softened, about 3 minutes.
Stir in the drained and rinsed sauerkraut, chicken broth, and caraway seeds.
Season with salt and pepper to taste.
Reduce the heat to low, cover the skillet, and simmer for 45 minutes, stirring occasionally.
Serve the sausage and sauerkraut hot, and enjoy!

Sausage and sauerkraut have a rich history dating back to ancient times. The combination of fermented cabbage (sauerkraut) and savory sausage has been a staple in German, Austrian, and Eastern European cuisines for centuries. This hearty dish was popularized by German immigrants in the United States, particularly in the Midwest, where it became a beloved comfort food. Chefs like Wolfgang Puck have put their own spin on this classic, elevating it to gourmet status. Today, the best versions of this dish can be found in traditional German beer halls and restaurants, where the quality of the sausage and the tangy, perfectly fermented sauerkraut are paramount. Whether it's bratwurst, knackwurst, or kielbasa, the key to a delicious sausage and sauerkraut dish lies in the quality of the sausage and the balance of flavors between the tangy sauerkraut and the savory meat. For a unique twist, some chefs incorporate apples or beer into the sauerkraut for added depth of flavor. Whether enjoyed at a bustling beer garden or prepared at home, sausage and sauerkraut continue to be a beloved and timeless dish.

75 min

450 calories

Instructions

In a large skillet, heat 1 tbsp of vegetable oil over medium heat.
Add the sliced sausage to the skillet and cook until browned, about 5 minutes.
Add the sliced onion and minced garlic to the skillet and cook until the onion is softened, about 3 minutes.
Stir in the drained and rinsed sauerkraut, chicken broth, and caraway seeds.
Season with salt and pepper to taste.
Reduce the heat to low, cover the skillet, and simmer for 45 minutes, stirring occasionally.
Serve the sausage and sauerkraut hot, and enjoy!