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Ingredients
2 vegetable oil
4 , cut in half
2 onions, chopped
2 large boiling potatoes, cut into 1/2-inch slices
1/2 chicken stock or low sodium chicken broth
1 caraway seeds
1 bay leaf
1 sauerkraut, drained
2/3 dry white wine
salt and freshly ground black pepper to taste
Directions
- Heat oil in heavy large skillet over medium-high heat. Add sausage, and cook until browned about 3 minutes. Add onions and potatoes and sauté until the onions are beginning to soften, about 5 minutes.
- Add the stock or broth, cover and simmer until the potatoes are tender, about 8 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf.
- Season to taste with salt and pepper.
- Serve with mustard and thick slices of rye bread.
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