Name: Skillet Choucroute with Sausages, Potatoes and Carrots
Total time: 2 h
Yield: 6
Ingredients: 3 tablespoons unsalted butter; 1 large onion, halved and thinly sliced; 2 medium carrots, halved lengthwise and cut crosswise on the diagonal 1/4 inch thick; 4 large red potatoes, peeled and sliced 1/3 inch thick; 3 cups low-sodium chicken broth; 12 cooked or smoked sausages, such as bockwurst, kielbasa or hot dogs; 1 1/2 pounds sauerkraut, drained; 1 1/2 cups dry white wine, preferably Riesling; 2 tablespoons chopped parsley leaves; Assorted mustards, for serving

Preheat the oven to 325°. In a large, deep ovenproof skillet, melt the butter. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the carrots, cover and cook until the carrots are just tender, about 10 minutes. Add the potatoes and broth and simmer over moderate heat until the potatoes are nearly tender, about 15 minutes. Add the sausages and sauerkraut and bring back to a simmer, then add the wine.

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Skillet Choucroute with Sausages, Potatoes and Carrots

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