12 ounces mild chicken sausage cut into 2-inch pieces
1 teaspoon coriander seeds crushed
1 cup cooking wine dry white
2 tablespoons parsley fresh chopped
2 cloves garlic smashed
1 teaspoon juniper berries crushed (available in the spice aisle)
4 servings kosher salt and pepper freshly ground
1 large onion chopped
6 ounce pork chop smoked boneless trimmed sliced
8 small red-skinned potatoes halved
1 pound sauerkraut rinsed
1 tablespoon vegetable oil
4 servings whole-grain mustard for serving
Equipment
bowl
sauce pan
pot
Directions
Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes.
Drain and keep warm.
Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes.
Add the apple and cook 2 more minutes.
Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes.
Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.
