In this savory, filling dish, hearty potatoes and kraut meet newfangled chicken sausage or whatever sausage you’re digging. This super simple, German-inspired recipe comes together in a flash too. Pair with a salad slathered with Probiotic Green Goddess and you’ve got a meal made in heaven.
1 1/2 cups wildbrine Sauerkraut, drained
1 TBSP olive oil
4 chicken sausage links
1 medium onion, thinly sliced
3 medium Yukon gold potatoes, halved and cut into 1/4 inch slices
1 1/2 cup dry white wine
1/2 tsp freshly ground pepper
1 bay leaf
Heat oil in very 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, and bay leaf, bring to a simmer. Cover and cook, stirring, until the potatoes are tender and most of the liquid has evaporated, 20-25 minutes. Remove the bay leaf before serving.