Ingredients Jump to Instructions ↓

  1. 3 Tbs. olive oil

  2. 3/4 lb. kielbasa, bratwurst or knockwurst, or a combination, cut in half lengthwise

  3. 1 yellow onion, sliced

  4. 1 tart apple such as Granny Smith, peeled, halved, cored and sliced

  5. 1 lb. sauerkraut, well drained

  6. 1 bay leaf

  7. 2 tsp. caraway seeds

  8. 1 tsp. juniper berries, lightly crushed

  9. 1 cup dry white wine

  10. 4 smoked pork chops, each 4 to 6 oz. Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cook the sausages In a large fry pan over medium-high heat, warm the olive oil. Add the sausages, cut side down, and cook until browned, 3 to 4 minutes. Turn the sausages over, add the onion and cook, stirring occasionally, until the onion is softened, 4 to 5 minutes. Add the apple and cook, stirring occasionally, until the apple is softened and the onion is golden, about 3 minutes.

  2. Simmer the sauerkraut and meat Stir in the sauerkraut, bay leaf, caraway seeds, juniper berries and wine. Add the pork chops in a single layer. Bring to a simmer over medium-high heat, reduce the heat to medium-low, cover and cook for 10 to 12 minutes to blend the flavors. Remove and discard the bay leaf. Season with pepper. Divide the choucroute among 4 plates and serve immediately. Serves 4.

  3. Adapted from Williams-Sonoma Food Made Fast Series, Weeknight , by Melanie Barnard (Oxmoor House, 2006).


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