Chicken Sausage with Quick Sauerkraut

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Chicken Sausage with Quick Sauerkraut

Chicken Sausage with Quick Sauerkraut

Sauerkraut from a can, pale and puckery, is no match for this a flavorful cabbage saute that goes well with savory chicken sausage. Serve this simple supper with assorted mustards and some toasted rye bread.

Serves 4

Prep Time 15 min

Total Time 25 min.

Ingredients

  • 1 12-ounce p chicken sausage
  • 1 teaspoon extra-virgin olive oil
  • 1 small onion, sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 10-ounce p shredded cabbage, preferably finely shredded
  • 1/4 cup cider vinegar
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 1 teaspoon caraway seeds

Cooking Directions

Step 1

Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.

Step 2

Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.


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