You can have this dinner on the table in 1 hour, from start to finish. Choose any type of sausage you prefer. I also mixed up a spicy mustard by using, Dijon, whole grain, honey Dijon, spicy brown mustard, and prepared horseradish. There are many gourmet mustards to choose from in your grocery store, from spicy to mustards spiked with whiskey and stout, but this is what I had in my pantry.
2 packages, (13.5 oz) Polish sausages (Kilbasa) cut diagonally into 2-inch pieces
1 T unsalted butter
1 T avocado oil
1½ lbs small yellow potatoes, cut in half
2 medium yellow onions, cut in half and sliced
2 clove garlic, minced
2 bay leaves
1 cup apple juice
1 bottle of brown ale
1 T caraway seeds (optional)
32 oz bag of sauerkraut, drained in a mesh colander and rinsed
Pinch of ground allspice
Sea salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F.
Over medium heat, brown sausages in butter and oil in a large cast iron skillet. Remove sausages and set aside.
Add potatoes and brown for 5 minutes.
Add onions and cook another 10 minutes.
Add garlic and cook another 2 minutes.
Add bay leaves, apple juice, ale, and caraway seeds.
Stir in sauerkraut and allspice.
Nestle in the sausages and season to taste with salt and pepper.
Cover and place in oven for 40 minutes.
Remove bay leaves and serve with pumpernickel bread, mustard, beer or Riesling wine.
Serves 6 to 8
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