La Choucroute garnie (French Sauerkraut)

By Joanie Grow of Kennewick, WA
Date: 08/26/2008

Ingredients

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. sauerkraut with caraway, drained
2/3 cup dry white wine

Directions

Heat 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.

Add the onions and cook about 5 minutes to soften.

Return the sausages, cut side down, to the skillet. Add the drained sauerkraut and pour the wine over. Cook for 10 minutes.

To serve: Transfer the sauerkraut to a warmed platter and place the sausage on top. Serve accompanied by some steamed, red new potatoes.

Servings

Share This Recipe

	Send this Page to a Sauerkraut Lover!
	Print this Recipe

Rating

1

2

3

4

5

7496 views
2.85 average rating
199 votes

Comments

I love this recipe...I make mine with beer instead of wine and I add brats, potatoes, and pork chops.

Katie on 07/14/2009

Make a Comment

Guests are not allowed to post comments

Links

Buy Kraut & Juice

Syndicate