Savory Smoked Sausage Choucroute
Experience the heartwarming flavors of traditional choucroute garnie with our quick and easy version featuring succulent smoked sausage. This comforting dish combines the tanginess of perfectly fermented sauerkraut with tender onions and hearty potatoes, making it a perfect meal on busy weeknights. With just a handful of ingredients, including aromatic caraway seeds and a splash of dry white wine, this recipe highlights the rich culinary heritage of Alsace while ensuring that you'll have a delicious, satisfying dinner on the table in no time.
4
Servings
300
Calories
7
Ingredients
Ingredients
vegetable oil
2 tablespoons (none)
smoked sausage
1 lb (fully cooked, cut into 3-inch lengths, and halved lengthwise)
onions
2 cups (chopped)
caraway seeds
1 1/2 teaspoons (none)
bay leaf
1 (none)
sauerkraut
1 lb (drained)
dry white wine
2/3 cup (none)
Instructions
1
In a heavy large skillet, heat the vegetable oil over medium-high heat until hot.
2
Add the halved smoked sausage pieces to the skillet, cut side down, and cook until browned, about 3 minutes.
3
Carefully turn the sausage over, then add the chopped onions to the skillet. Sauté until the onions become translucent and start to soften, about 5 minutes, stirring occasionally.
4
Sprinkle the caraway seeds over the mixture, then add the drained sauerkraut, bay leaf, and dry white wine. Stir gently to combine all ingredients.
5
Cover the skillet and reduce the heat to medium-low. Allow the mixture to simmer, stirring occasionally, for about 10 minutes so that the flavors meld together.
6
After simmering, discard the bay leaf. Season to taste with salt and pepper, adjusting as desired.
7
Serve hot and enjoy the hearty goodness!
Nutrition Information
20g
Fat
17g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Smoked Sausage Choucroute?
It is a quick and easy version of traditional choucroute garnie featuring succulent smoked sausage, sauerkraut, and onions.
How many servings does this recipe make?
This recipe makes 4 servings.
What are the nutritional calories per serving?
There are 300 calories per serving.
How much fat is in this dish?
Each serving contains 20g of fat.
What is the protein content?
Each serving contains 15g of protein.
How many carbohydrates are in each serving?
There are 17g of carbohydrates per serving.
What type of sausage is required?
The recipe calls for 1 lb of fully cooked smoked sausage.
How should the sausage be prepared for cooking?
The sausage should be cut into 3-inch lengths and then halved lengthwise.
How much sauerkraut is used?
The recipe requires 1 lb of sauerkraut.
Do I need to drain the sauerkraut?
Yes, the sauerkraut should be drained before being added to the skillet.
What kind of wine is used in this recipe?
The recipe uses 2/3 cup of dry white wine.
How many onions are needed?
You will need 2 cups of chopped onions.
What type of oil is best for this dish?
The recipe recommends using 2 tablespoons of vegetable oil.
What is the purpose of the caraway seeds?
Caraway seeds provide the aromatic flavor characteristic of traditional Alsatian cuisine.
How much caraway seed should I use?
You should use 1 1/2 teaspoons of caraway seeds.
Do I need to add a bay leaf?
Yes, one bay leaf is added during the simmering process for flavor.
How long does it take to brown the sausage?
The sausage pieces should be cooked cut side down for about 3 minutes until browned.
How long should the onions sauté?
The onions should sauté for about 5 minutes until they are translucent and soft.
What is the total simmering time?
The mixture should simmer for approximately 10 minutes.
Should the skillet be covered while simmering?
Yes, you should cover the skillet while the mixture simmers to let the flavors meld.
At what heat level should the dish simmer?
The heat should be reduced to medium-low for the simmering stage.
When do I add the wine and sauerkraut?
Add the wine and sauerkraut after the onions have softened and the caraway seeds have been sprinkled in.
When should I remove the bay leaf?
Discard the bay leaf after the 10-minute simmering period is finished.
Is this recipe part of a specific regional cuisine?
Yes, it highlights the culinary heritage of Alsace.
Is this considered a one-pan dish?
Yes, the entire meal is prepared in a single heavy large skillet.
What is the total number of ingredients?
There are 7 main ingredients in this recipe.
Should I season the dish with salt and pepper?
Yes, you should season the dish to taste with salt and pepper after simmering.
Is this a quick weeknight meal?
Yes, it is designed to be a quick and satisfying dinner for busy weeknights.
At what temperature should the oil be heated initially?
The vegetable oil should be heated over medium-high heat until hot.
How should the dish be served?
The dish should be served hot immediately after preparation.