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Chicken Sausage with Quick Sauerkraut

The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.1 (9 votes)

Sauerkraut from a can, pale and puckery, is no match for this a flavorful cabbage saute that goes well with savory chicken sausage. Serve this simple supper with assorted mustards and some toasted rye bread.


Chicken Sausage with Quick Sauerkraut Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 12-ounce package chicken sausage
  • 1 teaspoon extra-virgin olive oil
  • 1 small onion, sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 10-ounce package shredded cabbage, preferably finely shredded
  • 1/4 cup cider vinegar
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 1 teaspoon caraway seeds

Preparation

  1. Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.
  2. Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.

Nutrition

Per serving: 204 calories; 6 g fat (0 g sat, 1 g mono); 60 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 13 g protein; 3 g fiber; 583 mg sodium; 2222 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1 vegetable, 2 lean meat


More From EatingWell

Recipe Categories

Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Holiday
Super Bowl
Type of Dish
Main dish, poultry
Ethnic/Regional
German
Ease of Preparation
Easy
Total Time
30 minutes or less
20 minute dinner recipes
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