Monday, April 14, 2008


Chicken sausage with quick sauerkraut (recipe in the comments)

Hot tea
English toffee
As if we're recovering from yesterday's more involved dinner, this is a new recipe we're trying that looks very speedy. M and I both have a well documented love of sausage and our (if less well documented) love of sauerkraut is similar. In fact German inspired fare is a genre we'd like to explore more, but it rarely fits into "the 5". This recipe, however, seems to fit the bill. We bought some organic bell pepper and onion chicken sausage, which should pair well with the sauerkraut. Spaetzles are one of my favorite starches and if you don't add much butter (and certainly no gravy, which I don't like anyway), they're fine for you as well. Even though I might typically target this dinner for fall, it seems appropriate for a night when our lows will either be in the low 30s or low 20s, depending on who you believe. We were both totally impressed with this meal. I'm sure you'll be seeing it again in October or so. I think I'd add something green though next time for balance - salad?

Prep Notes
Difficulty: Easy
Chopping: Onion, apple
Time: 25 minutes
Make ahead: Sure, just cook the spaetzles last minute.

J: "This dish is AMAZING!!"
M: "Fo Schnitzel!"

1 comment:

J said...

Chicken Sausage with Quick Sauerkraut – M & J (Inspired by Eating Well Healthy in a Hurry)
Serves 2-3

1 12-oz package chicken sausage (bell pepper and onion worked well)
1 t extra virgin olive oil
1 medium onion, sliced thinly
1 tart apple, peeled and sliced thinly
1 10-oz package shredded cabbage
¼ cup cider vinegar
½ t salt
1 cup apple cider
½ t fennel seeds
½ celery seeds

Cook sausage in a large skillet over medium-high heat until they are browned on all sides, 2-3 minutes. Transfer to a plate.

Heat oil in the same pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1-2 minutes. Add cabbage, vinegar, and salt. Cook, stirring often, for about two minutes (cabbage should be just wilted). Add cider and caraway. Bring to a boil. Return the sausages to the pan, cover, reduce heat and simmer for 5 minutes Uncover and continue simmering until the sausages are heated through, the cabbage is tender, and most of the liquid is evaporated (about 10 minutes).