German Sausages with Apples, Sauerkraut, and Onion
Use any fully cooked German-style sausage, such as bratwurst, flavored with ginger, nutmeg, and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon, and cardamom.
Martha Stewart Living, October 2008
- 1 to 2 tablespoons vegetable oil
- 12 links assorted fully cooked German sausages
- 1 large white onion, thinly sliced
- 2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices
- 1/4 cup apple cider
- 1 pound sauerkraut
- 3 large sour pickles, quartered, for serving
- 1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
- Assorted mustards, for serving
- Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
- Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
- Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)
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