Sausage with Sauerkraut, Apples, and Bok Choy

Ingredients for Sausage with Sauerkraut, Apples, and Bok Choy

• 1 teaspoon caraway seeds

• 2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided

• 450g baby bok choy, heads trimmed and quartered lengthwise

• 1 teaspoon kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges

• 8 links fresh sausage (about 900g ), such as hot or sweet Italian sausage

• 600ml prepared sauerkraut, drained

• 120ml low-sodium chicken broth

• 1 tablespoon cider vinegar

• 1 tablespoon unsalted butter

• Grainy Dijon mustard, for serving

In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.

Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoons salt, 1/8 teaspoons pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.

Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoons salt and 1/8 teaspoons pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.

Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (66°C for pork sausages, 71°C for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.