Chicken Sausage with Quick Sauerkraut

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausages and cook until brown on all sides, 2 to 3 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil to the pan. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, carrot, 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 and reduce heat. Cover and simmer until the sausages are heated through and the cabbage is tender, about 10 minutes.