Chicken Sausage with Quick Sauerkraut Dutch Oven Recipe
1 12-ounce package chicken sausage
1 teaspoon extra-virgin olive oil
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-ounce package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 teaspoon salt
1 cup apple cider
1 teaspoon caraway seeds
Directions:
1. Cook sausages in a large cast iron skillet or just use your 10″ dutch oven over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.
2. Use your 10″ dutch oven.
Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Add the sausages to the dutch oven, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes. Use 13 briquettes on top and 8 on the bottom. Just wait for the steam coming from under the lid and then you will know that it is done.
4 servings
Active Time: 15 minutes
Total Time: 25 minutes
Chicken Sausage with Quick Sauerkraut Dutch Oven Recipe
