Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. Serve with roasted carrots and maybe some mustard to spread on the sausage.
1 tablespoon extra-virgin olive oil
4 links cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
1 medium onion, thinly sliced
3 medium potatoes, halved and cut into 1/4-inch slices
1 1/2 cups sauerkraut, rinsed
1 1/2 cups dry white wine
1/2 teaspoon freshly ground pepper
1/4 teaspoon caraway seeds
1 bay leaf
Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.