Chicken Sausage with Quick Sauerkraut
- Active Time 15m
- Total Time 25m
Sauerkraut from a can, pale and puckery, is no match for this a flavorful cabbage saute that goes well with savory chicken sausage. Serve this simple supper with assorted mustards and some toasted rye bread.
- One 12-ounce package chicken sausage
- 1 teaspoon extra-virgin olive oil
- 1 small onion, sliced
- 1 Granny Smith apple, thinly sliced
- One 10-ounce package shredded cabbage, preferably finely shredded
- 1/4 cup cider vinegar
- 1/4 teaspoon salt
- 1 cup apple cider
- 1 teaspoon caraway seeds
Cook the sausages in a large skillet over medium-high heat until brown on all sides, 2-3 minutes. Transfer to a plate.
Heat the oil in the pan over medium-high heat. Add the onion and apple and cook, stirring constantly, until beginning to brown, 1-2 minutes. Add the cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add the cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
194 calories; 6g total fat; 0g total saturated fat; 60mg cholesterol; 582mg sodium; 21g carbohydrates; 3g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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