Scale
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 organic sausages (about 1 pound, pricked with a fork)
- ½ cup water
- 2 Granny Smith apples (peeled and thinly sliced)
- 1 white onion (thinly sliced in rounds)
- ½ teaspoon fennel or caraway seeds
- 1 tablespoon cider vinegar
- Salt and freshly ground pepper
- 2 cups naturally fermented sauerkraut (drained of any excess liquid)
- 1 teaspoon horseradish
- 2 teaspoons grapeseed oil
Instructions
- In a large skillet, heat the olive oil. Sauté the onion until softened and golden. About 5-7 Add the sausages and cook over moderate heat, turning occasionally, until browned but not cooked through, about 5 minutes.
- Add the water to the skillet. Cover and cook until the water is nearly evaporated and the sausages are firm, about 7 minutes. Add the apples and fennel seeds and cook, stirring occasionally, until the apples are tender and browned, 8 minutes.
- While the sausages and apples cook, prepare the pepper sautéed sauerkraut.
- Over medium-high heat add the safflower oil to a small frying pan and let heat. Add in the horseradish, stir briefly before adding the sauerkraut.
- Allow to cook for about 2 minutes.
- Add freshly ground pepper, do a quick flip of the sauerkraut mixture. After no more than a minute, remove sauerkraut from heat. Salt and pepper to taste.
- Serve the sausages and apples in a bowl over the sauerkraut with a green salad.
Notes
If grilling: over a medium high heat cook the sausages, onions, whatever fruit (peaches work well), is in season. Serve with sauerkraut.
This dish only works when you use the best, highest quality sausages you can get. I love the goat and pork ones from Avalanche. Chicken sausages (with no added flavoring), bratwurst, or sweet Italian sausages all work. Just make sure they’re organic from a source you trust.