Sausages with Cider and Sauerkraut
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 onion, chopped
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 tablespoon sugar
- 3 tablespoons unsalted butter
- 2 turkish bay leaves or 1 california
- Carbohydrate 33 g(11%)
- Cholesterol 128 mg(43%)
- Fat 51 g(78%)
- Fiber 8 g(30%)
- Protein 22 g(44%)
- Saturated Fat 20 g(99%)
- Sodium 2705 mg(113%)
- Calories 669
Preparation 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.
Preparation 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.
