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Sausage and Kraut

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    1 1-pound bag sauerkraut, rinsed
    •    8 small fingerling or red-skinned potatoes, halved if large
    •    1 tbsp vegetable oil
    •    12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
    •    1 6-ounce boneless smoked pork chop, trimmed and sliced
    •    1 large onion, chopped
    •    2 cloves garlic, smashed
    •    1 tsp coriander seeds, crushed
    •    1 tsp juniper berries (available in the spice aisle), crushed
    •    Kosher salt and freshly ground pepper
    •    1 apple, grated
    •    1 cup dry white wine
    •    2 tbsps chopped fresh parsley
    •    Whole-grain mustard, for serving


  1. Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
  2. Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
  3. Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

This great family recipe is thanks to Food Network Recipes at


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