Ingredients with Measurements:
- 1 pound smoked sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) chicken broth
- 1 can (14.5 ounces) sauerkraut, drained
- 1 teaspoon caraway seeds
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for 1 minute.
6. Add the diced tomatoes, chicken broth, sauerkraut, caraway seeds, bay leaf, salt, and pepper to the pot.
7. Stir to combine.
8. Return the sausage to the pot and stir to combine.
9. Bring the stew to a boil.
10. Reduce the heat to low and cover the pot with a lid.
11. Simmer the stew for 30 minutes.
12. Remove the bay leaf.
13. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking the sausage and onion, low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 23g
Carbohydrates per serving: 12g
Protein per serving: 23g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as kielbasa or bratwurst.
- If you don't have caraway seeds, you can substitute with fennel seeds or omit them altogether.
- You can use fresh tomatoes instead of canned, but you will need to peel and chop them.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use beer instead of chicken broth for a more authentic German flavor.
- Add sliced mushrooms to the stew for extra flavor.
Tips and tricks:
- Be sure to drain the sauerkraut well before adding it to the stew.
- If the stew is too thick, you can add more chicken broth or water to thin it out.
- This stew tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes:
Garnish the stew with chopped fresh parsley for a pop of color.
Pairings:
This stew pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the stew with a side of crusty bread or mashed potatoes.
Troubleshooting advice:
- If the stew is too sour, you can add a pinch of sugar to balance out the flavors.
- If the stew is too thin, you can thicken it with a slurry of cornstarch and water.
Food safety advice:
Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Sauerkraut and sausage stew is a traditional German dish that has been enjoyed for centuries.
Flavor profiles:
This stew is savory, tangy, and slightly sweet.
Serving suggestions:
Serve the stew hot with a side of crusty bread for dipping.
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Region: German