Sausage and Sauerkraut (Germany / Poland)
This is a quick, easy, comforting meal that combines two quintessential foods of Germany and Poland. Throw it together on a weeknight when you don't have much energy to cook, or on a cold, rainy day for a warm, European-style meal.
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 Lb Sausage Preferably Polish, Sliced into 1/4 Inch Rounds
- 30-32 oz. Sauerkraut Drained
- 1 Medium Onion Diced
- 1/2 Stick Butter
- Salt and Pepper to Taste
Instructions
- Melt the butter in a large pot or skillet or medium/high heat.1/2 Stick Butter
- Add the diced onion and cook until translucent. About three minutes.1 Medium Onion
- Add the sausage with the onions and sauté until the sausage is cooked through. Let it get a little color on the edges.1 Lb Sausage
- Add the sauerkraut to the pan (make sure it is drained) and cook until the sauerkraut is warmed through. About five minutes. Avoid that cabbage smell some people complain about by not overcooking the sauerkraut.30-32 oz. Sauerkraut
- Add salt and pepper to taste and serve right away. A meal like this pairs well with warm German potato salad. And a frothy beverage if you so desire.
Notes
Feel free to experiment with the ingredients in this dish. There are obviously tons of different types of sausage you can use, but know that there are multiple versions of sauerkraut. The typical canned version is more vinegary, while you may also be able to find a traditional, or “Bavarian Style,” version that is a little sweeter and adds caraway seeds. If you’re lucky enough to know someone who makes their own sauerkraut, beg them for some.
If you want to cut the tang of the sauerkraut, consider adding more onion or cooking the onion a little longer for some caramelization.
Fun fact: while sauerkraut is solidly German, it was actually invented in China. You might have also heard of kimchee, which is basically Korean sauerkraut.