Quick Choucroute

Name: Quick Choucroute
Yield: Makes 4 Servings
Cuisine: France
Ingredients: Freshly ground pepper; Smoked pork chops, 4, each 4–6 oz (125–185 g); Dry white wine, 1 cup (8 fl oz/250 ml); Dried juniper berries, 1 teaspoon, lightly crushed; Caraway seeds, 2 teaspoons; Bay leaf, 1; Tart apple such as Granny Smith, 1, peeled, halved, cored, and sliced; Sauerkraut, 1 lb (500 g), well drained; Yellow onion, 1, sliced; Kielbasa, bratwurst, or knockwurst, or a combination, ¾ lb (375 g), cut in half lengthwise; Olive oil, 3 tablespoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 3 tablespoons
Kielbasa, bratwurst, or knockwurst, or a combination, ¾ lb

Europe
France
Alsace
Main course
Dinner
Mediterranean

Method

Cook the sausages

In a large frying pan over medium-high heat, warm the oil. Add the sausages, cut side down, and cook until browned, 3–4 minutes. Turn the sausages, add the onion, and cook, stirring occasionally, until the onion is softened, 4–5 minutes. Add the apple and cook, stirring occasionally, until the apple is softened and the onion is golden, ab