Combining sausage and sauerkraut is a natural. Just ask anyone you know who is of German descent. The dish long has been a favorite of other Northern Europeans as well. The combination is especially tasty when the ingredients are homemade.
I’ve been making my own sausage (from deer or elk) for the past half-dozen or so years, and my good friend, Darrel Koehler, is an expert at making sauerkraut. So, whenever I combine the two, it’s a meal that is hard to beat.
Last night, instead of my usual way of baking the pair in a Dutch oven, I made a skillet dinner. To add a little spice to it, I added some homemade mustard, which was made with Hungarian wax peppers, and brown sugar.
The result was all that I expected, especially when combined with mashed potatoes, whole-kernel corn and some homemade pickled beets.
Here’s the recipe. You can substitute store-bought sausage and sauerkraut. And I think a type of honey mustad (hot, sweet or both) would work fine, too.
Sausage and Sauerkraut Skillet Dinner
5 tablespoons butter or pork fat
1 small onion, finely diced
1-pound ring smoked or Polish sausage
1 15-ounce can sauerkraut, drained and rinsed
½ cup brown sugar
½ teaspoon black pepper
¼ teaspoon salt
4 tablespoons spicy honey mustard
Place sausage in a cast-iron frying pan with about 1 inch of water. Simmer over medium heat until water evaporates.
Add butter and/or pork fat along with onion. Melt butter and then saute onions and sausage for 2 to 3 minutes.
Add sauerkraut, brown sugar and mustard along with ½ cup water. Cover and cook for 10 to 15 minutes, stirring frequently.
Brown sausage on both sides and serve immediately or cover and simmer over low heat until dinnertime.
Yield: Serves 4.
Note: Serve sausage and sauerkraut with mashed or boiled potatoes and whole-kernel corn.