Sausage and Sauerkraut
I always think of sausage and sauerkraut as German food, but this particular recipe comes from the Alsace region of France. So if you want to impress your guests, call this dish Saucisse avec Choucroute.
In the photo you see how I served it with Bratwurst, but it is also good with Polish sausage, Austrian, Swiss, upstate New York, hot dogs — you name it.
If the sausages you want to use are raw, follow the package directions to cook them. These were put in a frying pan with 1/4 inch of water and simmered for five minutes per side to cook them. I then dried out the pan and browned them to give them a tastier look and to add to their flavor.
I had already started the sauerkraut in a baking dish in the oven, so all I had to do was lay the sausages over the kraut and put it back in the oven to bake another 1/2 hour at 300 degrees. If you’re using large sausage like Polish sausage, cut it into smaller pieces before adding it to the kraut dish.
I also made some boiled potatoes, and served it all with Dijon mustard on the side, like you see in the photo above. On the right, you see the dish as it came out of the oven. If you haven’t already read the sauerkraut recipe, it includes apple chunks and other seasonings that make it really delicious.