SMOKED SAUSAGE & BALSAMIC SAUERKRAUT SKILLET

This smoked sausage and sauerkraut skillet is simple, hearty, and full of flavor. Cooked in garlic and butter infused olive oils with golden onions and finished with a fig balsamic from my friend Carmen’s shop, The Hat’s Olive Tap, it is a one pan meal made for true sauerkraut lovers like my Ukrainian husband. Serve with boiled potatoes or grilled sourdough to make it extra special.

INGREDIENTS

1 lb smoked sausage, sliced on a bias

2 tbsp garlic olive oil

1 large yellow onion, thinly sliced

2 to 3 cups sauerkraut, drained but not rinsed

½ tsp caraway seeds, optional but lovely

Fresh cracked black pepper, to taste

1 to 1½ tbsp fig or apple balsamic vinegar (you can also use brown sugar if you don’t have balsamic)

1/2 tsp whole grain mustard

Garnish with fresh thyme or chopped parsley

DIRECTIONS

1. Heat a large skillet over medium heat and add the garlic olive oil.

2. Add the sliced sausage and let it brown deeply on both sides. Do not rush this. Remove sausage to a plate.

3. In the same skillet, add the sliced onions with a pinch of pepper. Cook slowly until soft, golden, and lightly caramelized, about 8 to 10 minutes.

4. Stir in the sauerkraut and caraway seeds if using. Cook for 3 to 5 minutes so it warms through and picks up the onion flavor.

5. Add the balsamic vinegar and stir well, scraping up any browned bits from the pan.

6. Return the sausage to the skillet and toss everything together. Let it cook another 2 to 3 minutes so the flavors marry.

7. Taste and adjust with more balsamic if needed. Finish with herbs like fresh thyme or parsley.