MIXED SAUSAGES WITH SAUERKRAUT & POTATOES

You can have this dinner on the table in 1 hour, from start to finish. Choose any type of sausage you prefer. I used a combination of Polish and Ukrainian. 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.

¾ lb Polish sausages, Kilbasa, cut into 3-inch pieces

¾ lb Ukrainian sausages, Kovbasa, cut into 3-inch pieces

1 T unsalted butter

1 T avocado oil

2 large yellow onions, cut in half and sliced

2 cloves garlic, minced

2 bay leaves

1 cup apple cider or apple juice

1 bottle of brown ale

32 oz jar or bag of sauerkraut, drained in a mesh colander and rinsed.

¼ t ground allspice

2 T caraway seeds

Sea salt and freshly ground black pepper

Brown sausages in butter and oil in a large cast iron skillet. Remove and set aside. 

Add onions and cook for 10 minutes. 

Add garlic and cook another 2 minutes. 

Add bay leaves, cider, beer, and sauerkraut. 

Mix in allspice, and caraway seeds. 

Nestle in the sausages and season to taste with salt and pepper. 

Cover and place in a 350 degree F oven for 45 minutes.

Remove bay leaves and serve with pumpernickel bread, mustard, boiled potatoes with butter and parsley, beer or Riesling wine.

Serves 4