Entree: United States – Ozarks – Smoked Sausage and Sauerkraut (Smoked pork sausages braised with tangy fermented cabbage and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 smoked pork sausages, approx. 6 oz (170 g) each
- 4 slices bacon, approx. 1 oz (28 g) each, chopped
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 1 large tart apple (such as Granny Smith), peeled, cored and sliced, approx. 6 oz (170 g)
- 32 oz (907 g) sauerkraut, drained and lightly rinsed if very salty
- 1 cup (240 ml) apple cider or lager beer
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) Dijon or coarse-grain mustard, plus more for serving
- 1 tsp (2 g) caraway seeds
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) apple cider vinegar (optional, to brighten)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. In a large heavy skillet or Dutch oven over medium heat, cook 4 chopped bacon slices until crisp. Remove bacon with a slotted spoon and set aside, leaving rendered fat.
2. Add 4 smoked pork sausages, approx. 6 oz (170 g) each, to the pan and brown on all sides, about 3–4 minutes per side. Remove sausages and set aside.
3. In the same pan, add the sliced 1 large (225 g) onion and cook in the bacon fat until soft and beginning to brown, about 6–8 minutes. Add the sliced apple and cook 2–3 minutes more.
4. Stir in the drained 32 oz (907 g) sauerkraut, 2 tbsp (30 ml) brown sugar, 1 tbsp (15 ml) Dijon mustard, 1 tsp (2 g) caraway seeds and 1/2 tsp (1 g) black pepper. Mix to combine.
5. Pour in 1 cup (240 ml) apple cider (or beer) and 1/2 cup (120 ml) chicken broth. Return the browned sausages and crisped bacon to the pan, nestling them into the sauerkraut mixture.
6. Bring to a gentle simmer, reduce heat to low, cover and braise for 25–30 minutes to let flavors meld. If desired, stir in 1 tbsp (15 ml) apple cider vinegar at the end to brighten.
7. Taste and adjust seasoning. Garnish with 2 tbsp (30 ml) chopped fresh parsley and serve hot with mustard and crusty bread or boiled potatoes.