I read a factoid in a magazine that American’s consume 1.5 pounds of sauerkraut per person per year. I found this a little hard to believe until I read that it is the second most popular hot dog topping behind mustard. The popularity of this cruciferous vegetable isn’t because it is a fat-free food that is low in calories and packed with nutrients and fiber, but rather because it adds a bit of zing to a wurst, a Reuben or some other specialty from the deli.
I admit I am a fan of kraut on my dog but I also like it cooked into a variety of dishes. One of our favorites is a Bavarian Sausage and Kraut Supper that I have adjusted to our tastes based on a recipe originally published in Cooking Light magazine. If you are interested, my take on the recipe is below.
Bavarian Sausage and Kraut Dinner
- 4 cups uncooked egg noodles
- 1 tablespoon olive oil
- 1 cup onion — sliced
- 1 teaspoon caraway seeds
- 2 cups tart apples — peeled and sliced
- 1 1/2 cups sauerkraut
- 12 ounces chicken-and-apple sausage
- 1/2 cup chicken broth
- 1/4 cup sherry
- Cook egg noodles to package directions, omitting the salt and fat; drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced onion and caraway seeds; cook until lightly browned.
- Add tart apples, sauerkraut and chicken-and-apple sausage. Cook for about 5 minutes.
- Stir in chicken broth and sherry. Bring to boil and then reduce heat to simmer until apples have softened, about 5 minutes.
- Serve over noodles.