Italian Sausage and Sauerkraut
Savor the bold and comforting flavors of this Italian Sausage and Sauerkraut recipe, a hearty one-pan dish that perfectly balances smoky, tangy, and savory elements. Featuring juicy Italian sausage links nestled in a bed of tender, spiced sauerkraut infused with paprika, caraway seeds, and a splash of apple cider vinegar, this dish delivers irresistible depth of flavor. A fragrant sauté of onion and garlic forms the base of the dish, while chicken stock ensures a rich, moist finish. With just 10 minutes of prep and a quick 30-minute cook time, this easy-to-follow recipe is perfect for busy weeknights or casual gatherings. Garnished with fresh parsley and served alongside crusty bread or boiled potatoes, it's a simple, rustic meal that's sure to impress. Try this satisfying skillet recipe for a comforting taste of European-inspired cuisine!
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Recipe Information
Ingredients
- 4 pieces Italian sausage links
- 2 cups Sauerkraut
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 2 tablespoons Butter
- 1 teaspoon Paprika
- 1 teaspoon Caraway seeds
- 1 cup Chicken stock
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat a large skillet over medium heat and add the butter. Once melted, add the Italian sausage links and brown them on all sides, about 6-8 minutes total. Remove the sausages from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sauerkraut to the skillet and stir to combine. Sprinkle the paprika and caraway seeds over the sauerkraut and mix well.
Pour in the chicken stock and apple cider vinegar, stirring to deglaze the skillet and incorporate the flavors.
Return the browned sausages to the skillet, nestling them into the sauerkraut mixture. Add salt and black pepper to taste.
Cover the skillet and reduce the heat to low. Simmer for 20 minutes, stirring occasionally, until the sausages are fully cooked and the sauerkraut is tender.
Remove the skillet from the heat and garnish with fresh parsley before serving.
Serve hot with crusty bread or boiled potatoes for a complete meal.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 5508 mg | 239% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 13.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
