Cook and Scale
German Sausage and Sauerkraut Skillet
4 servings · 30 min total
Browned sausage simmered with tangy sauerkraut, sweet apple, and caraway in a mustard-kissed broth. Cozy, rustic, and low-carb.
Ingredients
- 600 g sausage, sliced
- 400 g sauerkraut, drained
- 1 onion, sliced
- 1 apple, cored and sliced
- 2 tbsp vegetable oil
- 1 tsp caraway seeds
- 1½ dl chicken stock
- 1 bay leaf
- 1 tbsp Dijon mustard
- black pepper to taste
Contains: Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion — Heat the oil in a large skillet over medium heat. Cook the onion for 4-5 minutes until softened.
- 2.
Brown the sausage — Add the sausage slices and cook 5-6 minutes until browned on both sides.
- 3.
Add the sauerkraut and stock — Stir in the sauerkraut, apple, caraway seeds, and bay leaf. Pour in the chicken stock.
- 4.
Simmer until reduced — Simmer uncovered for 8-10 minutes, stirring occasionally, until the liquid has mostly reduced and the apple is tender.
- 5.
Finish with mustard — Remove the bay leaf, stir in the mustard, season with pepper, and serve hot straight from the skillet.