Friday, November 14, 2008

German Sausages with Apples, Sauerkraut, and Onion

Although Oktoberfest and the month of October has come and gone, I found myself coming back to this recipe I found in the October issue of Martha Stewart Living. German sausages on top of sauerkraut mixed with apples and caramelized onions is just perfect for a cold November day. Plus, this recipe can be made in relatively little time with plenty of left overs. Just cook up some German sausages (I used bratwurst), put them to the side, then cook up the apples and onions in the same pan until soft, add the sauerkraut to the apples and onions and cook until heated through. It's as simple as that. A perfect cold weather dish sure to wake you from those cold-weather blahs.

German Sausages With Apples, Sauerkraut, and Onion
Yield: 6 to 8 servings

1 to 2 tbsps. vegetable oil
12 links assorted fully cooked German sausages (such as bratwurst or smoked knockwurst)
1 large white onion, thinly sliced
2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices
1/4 cup apple cider
1 lb. sauerkraut
3 large sour pickles, quartered, for serving
1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
Assorted mustards, for serving

1. Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.

2. Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.

3. Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250 degree oven for up to 1 hour.)

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