Sauerkraut with Sausage and Potatoes

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For the Sauerkraut

5 medium cabbage heads

4 tablespoons sea salt



1 tablespoon extra-virgin olive oil

6 cooked chicken sausages

1 medium sliced onion

3 medium sliced potatoes

1 1/2 cups dry white wine

1/2 tsp freshly ground pepper

1/4 tsp caraway seeds

1 bay leaf


Preparing Sauerkraut

  1. Remove any bruised or damaged outer leaves from the cabbage, and then remove the cabbage's core. Slice the cabbage in long, thin shreds about ⅛-inch thick.
  2. Toss cabbage and salt together in a large mixing bowl and let it rest about five minutes, or until the cabbage begins to soften and release a little liquid, then squeeze the cabbage with your hands to further break up those thin shreds of vegetable and release more juice.
  3. When the cabbage has become limp and has released ample juice, transfer it to a vegetable fermenter. Pack the salted cabbage into the fermenter as tightly as you can, eliminating air bubbles.
  4. Seal and allow it to sit at room temperature, undisturbed, for at least 1 month.



  1. Heat oil in a large skillet over medium heat.
  2. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes.
  3. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer.
  4. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 15 minutes.
  5. Remove the bay leaf before serving.