I saw a version of this done on Emeril the other night. He deglazed with a hard apple cider. I'm not a huge fan of apples w/ pork..although its a classic combo. Also his was more of a soup. Ours has always been a hearty stew
1 1/2 pound smoked sausage, diced
2 celery pieces, chopped
1 large onion, chopped
chopped garlic to taste or 3-4 cloves
1 large jar saurkraut (drained and rinsed)
8 cups chicken stock ( I used canned )
2-3 cups sliced potatoes
fresh thyme to taste
~ Cook sausage over medium-high heat until its well browned . Save the fat.
~ Add the onions & celery & cook, until vegetables lightly browned.
~ Add the garlic and cook
~ Add a bit of white wine to deglaze. ( I like to use an acidic wine for this dish. Sauvignon Blanc, Riesling…or even beer would work)
~ Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil.
~ Simmer uncovered until potatoes are well cooked . Season w/ pepper but taste before adding salt since the saurkraut can have some residual.
~ Optional thickening w/ cornstarch & chicken stock.
A crusty loaf of bread and some Sauvignon Blanc or Riesling and you’re off. Perfect meal for a wintry evening.
Joy is a matter of finding myself laughable and imperfect...not just in appearance and talents
but in knowledge, virtue and even faith. And yet discovering that Reality is quite able to take such a joke. - Mahlon H Smith