A highly rated sausage and sauerkraut recipe combines those ingredients with smoked pork, onion, apple and potatoes cooked with white wine and spices. The recipe requires 10 minutes of preparation time and 30 minutes of cooking time and yields four servings.
To make sausage and sauerkraut, soak a 1-pound bag of sauerkraut in warm water. Cover 8 small fingerling or red-skinned potatoes with water and simmer over medium heat until they are tender, then drain. Cook 12 ounces of kielbasa or sausages cut into 2-inch pieces, along with 6 ounces of trimmed and sliced smoked pork over medium-high heat with 1 tablespoon of vegetable oil. Cook until the sausage is browned on one side, then turn the meats and add 1 large chopped onion, 2 cloves of smashed garlic, 1 teaspoon of crushed coriander seeds, 1 teaspoon of crushed juniper berries and salt and pepper to taste.
Cook the mixture until the onion is browned, then add 1 grated apple and cook for two minutes. Drain the sauerkraut and add it to the meat mixture along with 1 cup of dry white wine and 1 cup of water. Cover and simmer for 10 minutes, then uncover and cook for five more minutes, or until broth is thickened. Transfer the sausage and sauerkraut to a platter along with the potatoes and top with parsley.