Sausages with Cider and Sauerkraut

yield: 4 servings
active time: 10 min
total time: 35 min


1 to 1 1/2 lb precooked sausages such as bratwurst or knockwurst (4 to 6)
3 tablespoons unsalted butter
1 onion, chopped
2 bay leaves
1/2 teaspoon caraway seeds
1/2 teaspoon black pepper
2 lb sauerkraut, rinsed well and drained
1 3/4 cups unfiltered apple cider (I use hard cider like Strongbow)
1 tablespoon sugar


Prick sausages several times with the tip of a small knife. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown sausages, turning occasionally, about 3 minutes total. Transfer to a plate.

Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay leaves, caraway seeds, and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about 5 minutes. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes.

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