Sausage and sauerkraut is one of our favorite meals. Just like a lazy Sunday: so easy, cozy, and comforting. (Yes, yes – IF you like sauerkraut. I will assume that you do.)
This recipe begs for improvisation: use bratwust, Italian, or chicken sausage. Throw in a chopped apple. Choose different herbs or spices like caraway, cinnamon, or garlic. Replace the dry vermouth with a German beer, or just use water. Do whatever you want, because it’s Sunday.
Sausage and Sauerkraut
1 lb sauerkraut, the refrigerated kind
1 onion, thinly sliced into half moons
1 package chicken sausages (four in a pack)
2 T olive oil
1 t fennel seed
1 t savory leaves
10 juniper berries
1/4 c dry vermouth
Salt and pepper to taste
Rinse the sauerkraut in a colander, and allow to drain while you cook the onions.
Heat large saute pan (that has a tight-fitting lid) over medium heat. After a minute, add the olive oil. When you see bubbles form, add the onions. Cook until pale yellow and limp – they should look and feel like the sauerkraut. Add the fennel, savory, and juniper berries; cook until you can smell them.
Add the drained sauerkraut, and mix everything together without spilling anything onto the burner. Nestle the sausages into the mix, pour the vermouth around the edges, and put the lid on. Turn the heat down to low, and allow to cook for 20 minutes.