Chicken Sausage with Quick Sauerkraut
Chicken Sausage with Quick Sauerkraut might be just the side dish you are searching for. This gluten free, dairy free, and whole 30 recipe serves 4 and costs $1.56 per serving. One portion of this dish contains approximately 14g of protein, 13g of fat, and a total of 259 calories. 61 person have made this recipe and would make it again. Head to the store and pick up apple cider, onion, caraway seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes. It is brought to you by Eating Well. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is good. Chicken Sausage with Potatoes & Sauerkraut, Chicken Sausage with Potatoes & Sauerkraut for Two, and Quick Sauerkraut are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup apple cider
1 10-ounce package shredded cabbage, preferably finely shredded
1 teaspoon caraway seeds
1 12-ounce package chicken sausage
1/4 cup cider vinegar
1 Granny Smith apple, thinly sliced
1 teaspoon extra-virgin olive oil
1 small onion, sliced
1/4 teaspoon salt
Equipment:
frying pan
Cooking instruction summary:
Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.
Step by step:
1. Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes.
2. Transfer to a plate.
3. Heat oil in the pan over medium-high heat.
4. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes.
5. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes.
6. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.
Nutrition Information:
covered percent of daily need
