
The flavour of this dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted organic garlic sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.
Ingredients (serves 4)
METHOD
Heat oil in a large pan over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about four 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.
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