Sausages with Cider and Sauerkraut

german onion pork quick & easy dinner sausage fall oktoberfest cabbage caraway gourmet wheat/gluten-free peanut free tree nut free soy free

N/A

Makes 4 servings

Source

Ingredients

1 to 1 1/2 lb precooked sausages such as bratwurst or knockwurst (4 to 6)

3 tablespoons unsalted butter

1 onion, chopped

2 Turkish bay leaves or 1 California

1/2 teaspoon caraway seeds

1/2 teaspoon black pepper

2 lb sauerkraut, rinsed well and drained

1 3/4 cups unfiltered apple cider

1 tablespoon sugar

Accompaniment: grainy mustard

Method

Prick sausages several times with the tip of a small knife. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown sausages, turning occasionally, about 3 minutes total. Transfer to a plate.

Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay leaves, caraway seeds, and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about 5 minutes. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes.