Chicken Sausage with Potatoes & Sauerkraut


  • 1 ½ teaspoons extra-virgin olive oil
  • 6 ounces cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
  • 1 small onion, thinly sliced
  • 2 small Yukon Gold potatoes, halved and cut into 1/4-inch slices
  • ¾ cup sauerkraut
  • rinsed ¾ cup dry white wine
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon caraway seeds
  • ½ bay leaf


Heat oil in a medium skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.

Serves 2