Ingredients with Measurements:
- 1 pound Ringriderpølse (smoked sausage), sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound sauerkraut, drained and rinsed
- 2 cups chicken broth
- 1 cup apple cider
- 2 tablespoons brown sugar
- 2 bay leaves
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the sliced Ringriderpølse and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, caraway seeds, paprika, salt, and black pepper and cook for another minute.
3. Add the sauerkraut, chicken broth, apple cider, brown sugar, and bay leaves to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
5. Add the reserved Ringriderpølse back to the pot and simmer for another 10 minutes.
6. Remove the bay leaves and stir in the chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 20g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: 1900mg
Carbohydrates: 28g
Fiber: 7g
Sugar: 16g
Protein: 20g
Substitutions for ingredients:
- Ringriderpølse can be substituted with any smoked sausage or kielbasa.
- Chicken broth can be substituted with vegetable broth or water.
- Apple cider can be substituted with apple juice or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use beer instead of apple cider for a different flavor.
- Add a can of diced tomatoes for a tomato-based stew.
Tips and tricks:
- Rinse the sauerkraut before adding it to the stew to remove excess salt.
- Serve the stew with crusty bread for dipping.
- This stew can be made ahead of time and reheated for an easy weeknight dinner.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of grated cheese.
Pairings:
Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
Crusty bread, mashed potatoes, or roasted root vegetables.
Troubleshooting advice:
If the stew is too salty, rinse the sauerkraut before adding it to the pot and reduce the amount of salt added.
Food safety advice:
Make sure the sausage is cooked through before adding it back to the stew.
Food history:
Ringriderpølse is a type of smoked sausage that originated in Denmark. Sauerkraut is a traditional German dish made from fermented cabbage.
Flavor profiles:
This stew has a smoky, savory flavor from the sausage and a tangy, slightly sweet flavor from the sauerkraut and apple cider.
Serving suggestions:
Serve this stew on a cold winter night with a glass of red wine or a mug of hot cider.
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Region: German