Chicken Sausage with Potatoes & Sauerkraut

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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. Serve with roasted carrots and some mustard to spread on the sausage.

Chicken Sausage with Potatoes & Sauerkraut
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1 tablespoon extra-virgin olive oil

  • 12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces

  • 1 medium onion, thinly sliced

  • 3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices

  • 1 1/2 cups sauerkraut, rinsed

  • 1 1/2 cups dry white wine

  • 1/2 teaspoon freshly ground pepper

  • 1/4 teaspoon caraway seeds

  • 1 bay leaf

Directions
  1. 4 servings, about 1 1/2 cups each

  2. Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.


Nutritional Facts

Servings
4
Per serving
Calories
295
Carbohydrates
24g
Fat
9g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
14g
Cholesterol
60mg
Dietary Fiber
4g
Potassium
545mg
Sodium
562mg
Added Sugars
0g
Exchanges
1 starch
1 vegetable
1 1/2 lean meat
1 fat
Carbohydrate Servings
1 1/2
Vitamin C (45% Daily Value)
Potassium (16% dv)

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