Chicken Sausage with Potatoes & Sauerkraut for Two

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Chicken Sausage with Potatoes & Sauerkraut for Two

Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. The recipe serves two. Serve with roasted carrots and some mustard to spread on the sausage.

Yield: 2 servings, about 1 1/2 cups each
Active Time: 30
Total Time: 30


  • 1 1/2 teaspoons extra-virgin olive oil
  • 6 ounces (2 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
  • 1 small onion, thinly sliced
  • 2 small Yukon Gold potatoes, halved and cut into 1/4-inch slices
  • 3/4 cup sauerkraut, rinsed
  • 3/4 cup dry white wine
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon caraway seeds
  • 1/2 bay leaf


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


Nutrition Per Serving

calories 308
fat 9 g (1 g sat, 3 g mono)
cholesterol 60 mg
carbohydrates 27 g
protein 15 g
fiber 5 g
sodium 555 mg
potassium 613 mg

Nutrition Bonus Vitamin C (50% daily value), Potassium (18% dv).

Carbohydrate Serving 1 1/2

Exchanges 1 starch, 1 vegetable, 1 1/2 lean meat, 1 fat

From EatingWell March/April 2011