# Components:
→ Meats
01 - 14 oz smoked sausage (such as kielbasa or bratwurst), sliced into 1/2 inch rounds
→ Vegetables
02 - 1 medium onion, thinly sliced
03 - 1 medium apple, peeled, cored, and diced
04 - 2 cloves garlic, minced
→ Sauerkraut & Liquids
05 - 18 oz sauerkraut, rinsed and drained
06 - 1/2 cup low-sodium chicken broth
07 - 1 tablespoon Dijon mustard
→ Seasonings
08 - 1 teaspoon caraway seeds (optional)
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 tablespoon chopped fresh parsley (for garnish)
→ Fats
11 - 1 tablespoon vegetable oil or unsalted butter
# Directions:
01 - Heat oil or butter in a large skillet over medium heat. Add sliced sausage and cook for 4 to 5 minutes until browned. Remove sausage and set aside.
02 - In the same skillet, add onion and apple. Sauté for 4 minutes until softened.
03 - Stir in garlic and sauté for 30 seconds until fragrant.
04 - Add sauerkraut, chicken broth, Dijon mustard, caraway seeds if desired, and black pepper. Mix thoroughly.
05 - Return sausage to the skillet. Stir to combine and bring to a gentle simmer. Cover and cook for 10 to 12 minutes, stirring occasionally.
06 - Remove lid and continue cooking for 3 minutes to reduce liquid slightly. Adjust seasoning as needed and garnish with chopped parsley before serving.
