Here’s a quick and easy recipe for sausages and sauerkraut, without losing the health benefits of raw kraut. I’ve made this a couple of times now and we really like it. I used my homemade sauerkraut, which is really easy to make. Being new to sauerkraut, I thought it would be good to cook something with it. Then it dawned on me that it would kill the probiotic properties. That’s when I came up with this recipe. It’s nice for those times when you want to fix something that doesn’t take much time and uses few ingredients.
Sausages and Sauerkraut
10 sausage links/frankfurters (I used chicken sausage)
1 leek, white and a little part of the green or 1 onion
1/2 cup chicken broth
3 Tbs butter
2 cups sauerkraut
Melt 2 Tbs of the butter in large frying pan over medium low heat.
Add diced leek and cook over medium low heat until softened.
Remove leek to a small bowl and add remaining 1 Tbs butter to pan and increase heat to medium. Add sausages and cook till browned on all sides. This is the kind of sausage I used:
Once sausages are browned completely, add cooked leeks and the chicken broth.
I used homemade chicken broth.
Continue cooking over medium heat until broth is reduced to a thick sauce. Turn heat off. At this point, I decided to chop the sausages into 3-4 pieces per sausage. You can leave them whole or chop them before browning.
Cover sausages with sauerkraut.
Cover with lid and let sit for 5 minutes or until sauerkraut is warmed through. I usually leave my pan on the still-warm (but off) burner for this.
Remove lid, thoroughly mix and serve.
You can follow me on Facebook by clicking on the link in the above, right-hand corner.