Ingredients with Measurements:
- 1 lb smoked sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 lb sauerkraut, drained and rinsed
- 2 cups chicken broth
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sauerkraut, chicken broth, caraway seeds, paprika, bay leaf, salt, and pepper to the pot. Stir to combine.
4. Return the sausage to the pot and bring the mixture to a boil.
5. Reduce the heat to low and simmer the stew for 30-40 minutes, or until the sauerkraut is tender and the flavors have melded together.
6. Remove the bay leaf and discard.
7. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for browning sausage and cooking onion and garlic, low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 1500mg
Carbohydrates: 14g
Fiber: 5g
Sugar: 5g
Protein: 18g
Substitutions for ingredients:
- Kielbasa or any other smoked sausage can be used instead of the sausage listed in the recipe.
- Vegetable broth can be used instead of chicken broth for a vegetarian version of the stew.
- If caraway seeds are not available, fennel seeds can be used instead.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use beer instead of chicken broth for a richer flavor.
- Add diced apples or pears for a touch of sweetness.
Tips and tricks:
- Make sure to rinse the sauerkraut before adding it to the stew to remove excess salt.
- For a smokier flavor, use smoked paprika instead of regular paprika.
- This stew can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley or chopped scallions can be used as a garnish.
Pairings:
This stew pairs well with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Steamed rice
Troubleshooting advice:
- If the stew is too salty, add a splash of vinegar or lemon juice to balance out the flavors.
- If the stew is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sauerkraut and smoked sausage stew is a traditional dish in many Eastern European countries, including Germany, Poland, and Hungary.
Flavor profiles:
This stew has a savory, smoky flavor from the sausage and paprika, with a tangy note from the sauerkraut.
Serving suggestions:
Serve this stew as a main course for a cozy winter dinner.
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Region: German