Chicken Sausage with Potatoes & Sauerkraut


  • 1 tablespoon extra-virgin olive oil
  • 12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
  • 1 medium onion, thinly sliced
  • 3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices
  • 1 1/2 cups sauerkraut, rinsed
  • 1 1/2 cups dry white wine
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon caraway seeds
  • 1 bay leaf


Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes.

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Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer.

Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes.

Remove the bay leaf before serving.


Per serving:
295 calories
9 g fat
1 g sat
24 g carbohydrates
0 g total sugars
14 g protein
4 g fiber

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