Pan-Fried Sausages with Apples and Sauerkraut (German)

Use any fully cooked German-style sausage, such as bratwurst, flavoured with ginger, nutmeg and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon and cardamom.

1-2 Tbsp. extra-virgin olive oil
12 links German sausages
1 large white onion, thinly sliced
2 crisp red apples, such as; Gala or Braeburn, cored and cut into ½” slices
¼ cup apple cider
1 lb sauerkraut
3 large sour pickles, quartered, for serving
1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
assorted mustards, for serving

Heat a 12” skillet over medium heat, and add 1 Tbsp. oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.

Add remaining Tbsp. of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6-7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.

Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250°F oven for up to an hour.)

Makes 6-8 servings.