Ingredients with Measurements:
- 1 pound Pinkel sausage
- 1 pound sauerkraut
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup chicken broth
Special equipment needed:
- Large skillet with lid
- Tongs
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chopped onion and minced garlic to the skillet and sauté until onion is translucent.
3. Add caraway seeds and smoked paprika to the skillet and cook for 1-2 minutes until fragrant.
4. Add sauerkraut to the skillet and stir to combine with the onion mixture.
5. Pour chicken broth over the sauerkraut and bring to a simmer.
6. Place Pinkel sausage on top of the sauerkraut and cover the skillet with a lid.
7. Reduce heat to low and cook for 20-25 minutes until sausage is fully cooked.
8. Use tongs to remove sausage from the skillet and slice into rounds.
9. Serve sausage on top of the sauerkraut mixture.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Pinkel sausage can be substituted with any type of smoked sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes to the sauerkraut mixture for a heartier meal.
- Use different types of sausage such as bratwurst or kielbasa.
Tips and tricks:
- Make sure to fully cook the sausage before serving.
- Use a lid to keep the sauerkraut mixture moist while cooking.
- Serve with mustard for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with the sausage rounds arranged on top of the sauerkraut mixture.
Garnishes:
Sprinkle with chopped parsley or chives for added color and flavor.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- German potato salad
Troubleshooting advice:
- If the sauerkraut mixture is too dry, add more chicken broth or water.
- If the sausage is not fully cooked, return it to the skillet and cook for an additional 5-10 minutes.
Food safety advice:
Make sure to fully cook the sausage to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Pinkel sausage is a traditional smoked sausage from the region of Lower Saxony in Germany.
Flavor profiles:
The Pinkel sausage has a smoky and savory flavor that pairs well with the tangy and slightly sweet sauerkraut.
Serving suggestions:
Serve as a main dish for a cozy dinner at home or as a hearty meal for Oktoberfest celebrations.
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Region: German