we haven’t had my mom’s German dinner for a long time, and i had a craving for kielbasa and sauerkraut… so for you today – another fast, easy sausage for dinner recipe. this one switches the classic beer-and-sausage combination for gluten-free hard apple cider (um, yum!), resulting in a sweet-and-sour dish that’s perfect for a cool night.
since we’re in a temporary house with no dishwasher (and i actually don’t mind it on the days we keep up!), the kid with the dishes-chore really appreciates a one-pot meal.
i really like bavarian-style sauerkraut (it’s got the caraway seeds and seems sweeter), but you can also make your own. this recipe from nourished kitchen looks amazing and do-able!
here you go – give it a try!
- 2 (14 ounce) packages kielbasa, sliced
- 3 tablespoons olive oil
- 4 large white sweet potatoes, peeled and diced into bite-size pieces
- 12 fluid ounces hard apple cider
- 1 28 ounce jar bavarian style sauerkraut
- 3 tablespoons whole-grain mustard
- In a large, deep skillet, cook sausage in 1 tablespoon olive oil over medium-high heat until it just starts to brown (about 3-5 minutes).
- Remove sausage and set aside; add remaining 2 tablespoons oil and potatoes and cook until they begin to brown (about 3-5 minutes).
- Add sauerkraut, hard cider, and mustard to skillet and cover; cook for 8-10 minutes or until potatoes are fork-tender.
- Add sausage back to skillet and warm through before serving.
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