I LUV sauerkraut! And, like most fermented foods, it’s really good for you, too! In the South, we fry up a few pieces of salty country ham, then fry up green tomatoes, and then stir around some fresh sauerkraut in the same skillet! YUM! But, this here recipe for Grilled Smoked Sausages With Sauerkraut is another GREAT and dee-lish-us supper that’ll feed your whole, happy family! Enjoy
Skillet-Grilled Smoked Sausages with Sauerkraut
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
PREP TIME
15 mins
COOK TIME
75 mins
TOTAL TIME
1 hour 30 mins
INGREDIENTS
12 smoked kielbasa sausages (or smoked sausage of your choice/ cut into 4-5 inch pieces)
4 strips of thick bacon
1 medium-sized onion (chopped)
2 teaspoons caraway seeds
1 Fuji apple (peeled, cored and thinly diced)
1 (1 pound) package of sauerkraut (rinsed and drained in a colander)
1 tablespoon brown sugar
8-10 juniper berries (optional)
1 /4 cup dry white wine
1 / 2 cup chicken broth
1 teaspoon each of salt and freshly ground black pepper
INSTRUCTIONS
Get out your 12-inch skillet that has a cover. Fry the strips of bacon over a medium- heat until crispy. Then, remove the cooked bacon and let it drain on some paper towel. (You can eat the bacon ‘cause who doesn’t LUV bacon, since we just needed the bacon fat.)
Cook the chopped onion in the hot bacon fat, stirring constantly. Once the onions are almost translucent, stir in the caraway seeds and cook for another 2 minutes.
Next, add the chopped apple and stir and cook that for about 2 minutes until the apple is coated and just begins to soften. Then, stir in the juniper berries and brown sugar until blended into the onion-apple mixture. Lastly, add the drained sauerkraut, white wine, chicken broth, and salt and pepper and stir to mix all the ingredients.
Now, cover your skillet and let this sauerkraut-onion-apple mixture cook on a medium heat for 40-45 minutes.
While the sauerkraut is cooking, get out another skillet (I like to use my cast-iron skillet) and heat the 2 tablespoons of oil over a medium-high heat.
Once the oil is hot, add the sausage pieces into the skillet and fry them up, turning them to brown evenly on each side, for about 8-10 minutes. Then, transfer, and nestle the cooked sausages into the sauerkraut which is still cooking in your other covered skillet. (Note: If all the liquid has already evaporated, you can add another 1/ 3 cup more wine or water or chicken stock and let that cook down.)
Once the 45 minutes is up and the sauerkraut and sausages are done, and all the liquid has evaporated, spoon into bowls or a platter and serve warm with some Dijon or horseradish mustard on the side. YUM!
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