Where’s the sausage, sauerkraut and beer? It’s October for goodness sake!
Aren’t you in the mood for comfort food? Oktoberfest style! Time to celebrate together. You don’t have to be German. Just grab a couple friends and a six pack of your favorite craft or German beer…and let’s make a traditional, but slightly “better-for- you” version of a German favorite – Sausage with Sauerkraut and Potatoes.
Ache Du Lieber! Dieser ist so gut!
Das flavor and “healthfulness” of this dish will depend on the type of sausage you buy. I look for the leaner versions of german or polish sausage typically made from chicken or turkey. Plus, I love the crispier refrigerated sauerkraut over the canned variety but any will do. Just make sure you rinse it a bit. The apple adds a balancing sweetness. And don’t forget to serve with a really cold beer or two.
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- 1 tablespoon olive oil
- 1 large white onion, sliced
- 2 cloves garlic, minced
- One large link of Turkey Kielbasa sausage cut into pieces
- 8 red or Yukon gold potatoes, halved and cut into thin slices ( 4 cups worth)
- 2 apples, cored and sliced
- 2 cups sauerkraut, drained and rinsed
- 1 bottle of beer (plus another cold one for the cook)
- Get all your ingredients prepped: slice the vegetables, cut the sausage and rinse/drain the sauerkraut.
- In a medium skillet, over medium heat add the oil and the onion and sauté for 5 minutes.
- Then add the garlic and sausage and cook until everything is lightly browned, about another 3 minutes.
- Now add the potatoes, sliced apple, sauerkraut and beer. Cover and cook until the potatoes are tender (about 10 minutes) and another 5 minutes or until most of the liquid has evaporated. Probably around 15 minutes or so total.
- While this is simmering, steam some veggies for a side dish. I made both steamed carrots and string beans. You expected less? Serve! Happy Oktoberfest!