Sausages and Sauerkraut

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
serves 5

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

Dice leek.

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.

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