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Chicken Sausage with Potatoes & Sauerkraut for Two

March/April 2011

Your rating: None Average: 4 (24 votes)

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.


Chicken Sausage with Potatoes & Sauerkraut for Two  Recipe

5 Reviews for Chicken Sausage with Potatoes & Sauerkraut for Two

10/03/2012
Anonymous
Chicken Sausage w/ Potatoes & Sauerkraut

I have question. Could you used canned sauerkraut? If so, when should you add it. It's what I already have.

Comments (1)

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Anonymous wrote 1 year 24 weeks ago

I was once told to never buy

I was once told to never buy acidic's like kraut and tomatoes in a can because of the material the mfg uses in the lining of the can is not safe. In fact, I think it is band in some countries.

03/26/2012
Excellent flavors and easy to prepare.

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.

Tastes great made with exact ingredients as recipe states.
Comments
11/03/2011
Chicken sausage with potaoes& saurkraut for two

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.

Comments
06/12/2011
Nice Flavor

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.

Easy
Comments
03/29/2011
This one is a keeper

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.

recipe uses ingredients that will keep well until you are ready to cook
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