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German Sauerkraut and Sausage One Pot Meal

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This hearty one pot meal combines the tangy flavor of sauerkraut with savory smoked sausage for a comforting dish. Perfect for cold evenings, it brings warmth and nostalgia to the dinner table.

Ingredients

Scale
  • 1 pound (450g) sauerkraut, drained and rinsed
  • 1 pound (450g) smoked sausage (such as kielbasa or bratwurst), sliced into 1/2-inch rounds
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium apple, peeled, cored, and diced (preferably a tart variety like Granny Smith)
  • 2 tablespoons olive oil
  • 1 teaspoon caraway seeds (optional)
  • 1 teaspoon paprika (smoked paprika for extra flavor)
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth (or vegetable broth)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Let the oil heat for about 2 minutes until it shimmers slightly.
  2. Add 1 diced onion and sauté for about 5 minutes until soft and lightly golden. Stir the onion regularly to prevent burning.
  3. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant. The onions should have developed a sweet note by now.
  4. Add the sliced sausage (1 pound) and sauté for about 5 minutes until lightly browned. This adds extra flavor and texture.
  5. Now it's time to add the sauerkraut (1 pound), diced apple (1 medium), and spices (1 teaspoon caraway seeds, 1 teaspoon paprika, 1/2 teaspoon black pepper). Stir everything well and cook for another 3 minutes.
  6. Pour in 2 cups of chicken broth (or vegetable broth) and add 1 tablespoon of Dijon mustard and 1 tablespoon of apple cider vinegar. Stir everything well.
  7. Bring the mixture to a boil, then reduce the heat to low. Let the dish simmer gently for 15 minutes until everything is heated through and the flavors meld together.
  8. Taste the dish and add salt as needed. Be sure to taste the flavors, as the sausage can already be salty.
  9. Serve the dish hot and optionally garnish with freshly chopped parsley.

Nutrition

Keywords: Avoid adding the sausage too early; it should go in after the onion and garlic are soft for even cooking. Use a large, heavy pot or Dutch oven for even heat distribution. Feel free to adjust ingredient ratios to suit your taste.

Find it online: https://cinnamonbelle.com/herzhaftes-rezept-sauerkraut-und-rindfleisch-im-one-pot/