Ingredients with Measurements:
- 4 Thuringian sausages
- 1 pound sauerkraut
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 1/4 cup chicken broth
Special Equipment Needed:
- Large skillet with lid
- Tongs
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, until the onion is translucent.
3. Add the caraway seeds, salt, and black pepper to the skillet and stir to combine.
4. Add the sauerkraut to the skillet and stir to combine with the onion mixture.
5. Pour the white wine and chicken broth over the sauerkraut mixture and stir to combine.
6. Place the Thuringian sausages on top of the sauerkraut mixture in the skillet.
7. Cover the skillet with a lid and reduce the heat to medium-low.
8. Cook for 15-20 minutes, until the sausages are cooked through and the sauerkraut is tender.
9. Serve hot with the sauerkraut mixture spooned over the sausages.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing onions and garlic, medium-low heat for cooking sausages and sauerkraut.
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 24g
Saturated fat per serving: 8g
Cholesterol per serving: 60mg
Sodium per serving: 1500mg
Carbohydrates per serving: 12g
Fiber per serving: 5g
Sugar per serving: 4g
Protein per serving: 22g
Substitutions for ingredients:
- Thuringian sausages can be substituted with any other type of sausage, such as bratwurst or kielbasa.
- White wine can be substituted with apple cider vinegar.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add sliced apples or pears to the sauerkraut mixture for a sweet and savory twist.
- Top the cooked sausages with spicy mustard or horseradish for added flavor.
Tips and Tricks:
- Use tongs to turn the sausages in the skillet to prevent them from breaking.
- If the sauerkraut mixture becomes too dry, add more chicken broth or white wine.
- For a smoky flavor, grill the sausages before adding them to the sauerkraut mixture.
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 the Thuringian sausages and sauerkraut on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- German-style potato salad
- Rye bread
- Beer
Suggested Side Dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the sauerkraut mixture is too sour, add a pinch of sugar to balance the flavors.
- If the sausages are not cooked through after 20 minutes, continue cooking until they reach an internal temperature of 160°F.
Food Safety Advice:
- Cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Thuringian sausage is a traditional German sausage made from pork and seasoned with caraway, marjoram, and garlic. Sauerkraut is a fermented cabbage dish that is also popular in German cuisine.
Flavor Profiles:
Savory, tangy, and slightly sweet.
Serving Suggestions:
Serve hot with a side of German-style potato salad and a cold beer.
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Region: German