Bavarian Sausage & Kraut Supper
Submitted by happyzhangbo
Quick Bavarian sausage skillet with chicken apple sausage, sauerkraut, Granny Smith apples, caraway seeds, and sherry served over egg noodles. A cozy German-inspired dinner in under 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
14 minREADY
28 minWhen you want the warmth of a German beer hall supper but only have half an hour, this skillet delivers.
Sliced chicken apple sausage cooks up with browned onions, caraway seeds, tangy sauerkraut, and crisp Granny Smith apple slices in a splash of sherry and chicken broth.
The sweet-tart apples play off the sour kraut beautifully, and those caraway seeds add that unmistakable old-world aroma.
Serve the whole thing over a bed of egg noodles and you’ve got a satisfying weeknight meal that feels like it took way more effort than it did.
Kitchen Tips
- Chicken apple sausage keeps things lighter, but smoked kielbasa or bratwurst make heartier substitutions
- Use refrigerated sauerkraut from the deli section rather than canned for a brighter, crunchier bite
- Let the onions and caraway seeds cook the full 4 minutes to develop a toasty, fragrant base before adding everything else
- A dry sherry works best; skip cooking sherry, which tends to be overly salty
Ingredients
Directions
Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat.
Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly.
Add apple, sauerkraut, and sausage, and cook 5 minutes.
Stir in the chicken broth and sherry, and bring to a boil.
Reduce heat to medium, and cook 5 minutes.
Serve over the noodles.
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