I have question. Could you used canned sauerkraut? If so, when should you add it. It's what I already have.
Chicken Sausage with Potatoes & Sauerkraut for Two
From EatingWell: March/April 2011
Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. The recipe serves two. Serve with roasted carrots and some mustard to spread on the sausage.
5 Reviews for Chicken Sausage with Potatoes & Sauerkraut for Two
I made this per the recipe exactly and we loved it! I did not make any changes to the recipes, as I like to make everything as stated the first time around. We will definitely have this again. My only con is that it took much longer to achieve the softness we desired for the potatoes.
This was good and very diabetic friendly as I am an un medicated diabetic. I am of Eastern European descent, and saur kraut has to cook at least one hour. I used smoked Polish sausage and braised kraut in the oven. Very different from my usual kraut and sausage. I will make again.
This was quick to make in one skillet. I used more caraway seed than called for because I like the taste with the sauerkraut. Served with some stone ground dijon mustard on top. Leftovers were very tasty.
The recipe description mentions that your results will vary depending on what flavor sausage that you use. But it should also mention that sauerkraut varies also in it's acidity. Even though the recipe says to rinse the sauerkraut, some sauerkraut will make this dish seem more "sour" after simmering with the potatoes. So, be prepared to balance the acidity after simmering by stirring in a pinch of sugar or even a spoonful of applesauce. All in all, this is a nice update for something I remember from childhood.
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