Similar to choucroute with braised sauerkraut as its base, but the pickled cabbage is balanced by succulent dried fruits. Accompany with some buttered egg noodles or steamed potatoes.
2 pounds refrigerated sauerkraut
2 tablespoons unsalted butter
1 large onion, chopped
1 large carrot, chopped
2 cups Chicken Stock or purchased low-sodium stock
3/4 cup dry white wine
1/2 cup raisins
1/2 cup chopped dried apricots
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried
11/2 pounds Turkey, Apple, and Sage Sausage links, Herbed Turkey and White Wine Sausage links, or purchased sausage
Salt and freshly ground black pepper to taste
1. Preheat the oven to 350°F. Drain sauerkraut in a colander. Place sauerkraut into a large mixing bowl of cold water for 10 minutes. Drain and repeat the soaking. Press out as much water as possible from sauerkraut, and set aside.
2. Heat butter in a Dutch oven over medium-high heat. Add onion and carrot, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add sauerkraut, stock, wine, raisins, dried apricots, parsley, thyme, and bay leaf. Mix well.
3. Prick sausages on all sides, and add sausage to the pan, pressing them down into sauerkraut. Bring to a boil over medium-high heat, stirring occasionally.
4. Cover the pan, and transfer it to the oven. Bake for 13/4 to 2 hours, or until meats are tender and sauerkraut is soft. Remove and discard bay leaf, and season to taste with salt and pepper. Serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or over low heat, stirring occasionally, until hot.