La Choucroute garnie (French Frank’s kraut)

By The Krautfather  

September 24, 2012


1-1/2 lb. kielbasa, cut into 3" to 4" lengths, then cut in half lengthwise

2 TB canola oil

2 small onions, finely sliced

1 lb. Frank's Kraut with caraway, drained

2/3 cup dry white wine


1Heat the oil in a skillet with high sides. Brown the sausages, cut sides down. Turn over and cook on other side about 2 minutes. Remove and set aside.

2Add the onions and cook about 5 minutes to soften.

3Return the sausages, cut side down, to the skillet. Add the drained Frank's Kraut and pour the wine over.

4Cook for 10 minutes.

To serve

1Transfer the Frank's Kraut to a warmed platter and place the sausage on top. Serve accompanied by some steamed, red new potatoes.


Nutrition Facts

Serving Size4

0 Reviews

All fields and a star-rating are required to submit a review.