Quick Choucroute Garnie

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2 tablespoons vegetable oil
2 onions, chopped
2 large boiling potatoes, cut into 1/2-inch slices
1/2 cup chicken stock or low sodium chicken broth
1 teaspoon caraway seeds
1 bay leaf
1 pound sauerkraut, drained
2/3 cup dry white wine
salt and freshly ground black pepper to taste


  1. Heat oil in heavy large skillet over medium-high heat. Add sausage, and cook until browned about 3 minutes. Add onions and potatoes and sauté until the onions are beginning to soften, about 5 minutes.

  2. Add the stock or broth, cover and simmer until the potatoes are tender, about 8 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf.

  3. Season to taste with salt and pepper.

  4. Serve with mustard and thick slices of rye bread.