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Quick Choucroute

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    Source: www.williams-sonoma.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsC, P
    MineralsCopper, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    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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