F&W’s Kay Chun makes her shortcut choucroute with only five ingredients, not counting salt and pepper.
Slideshow: More Sausage Recipes
1 pound mixed sausages, such as bratwurst and fresh chorizo
1 pound small Yukon Gold potatoes, quartered
One 25-ounce jar sauerkraut, drained (3 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon caraway seeds
Crusty bread and grainy mustard, for serving
How to Make It
Preheat the oven to 425°. In a large cast-iron skillet, toss the sausages with the potatoes, sauerkraut, olive oil and caraway seeds; season with salt and pepper. Roast until the potatoes are golden and cooked through, about 45 minutes. Serve the sausage choucroute with crusty bread and mustard.
Pair this dish with a ripe, lightly off-dry Alsace Riesling.
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