The cozy pairing of rich sausage and tangy sauerkraut is a classic combination that doesn't always get the love it deserves. So I used it as a starting point for other flavors I knew would work well with the beloved duo. Apples have a gentle sweetness that works well with both pork and sauerkraut, and just a pinch of caraway seed adds an earthy anise note that deepens the flavor of the dish.
We used bok choy to add freshness and crunch—it also has a cabbage-y flavor that works well with its fermented-cabbage cousin, sauerkraut. The result is a terrific mixture of flavors and textures: hearty and snappy sausage, silky, quick-braised sauerkraut, sweet and crisp apples, and bright bok choy.
What's even better about this recipe is that this new sausage dinner recipe is cooked in one pan. That's not just great for cleanup—cooking all the elements nestled together helps all the flavors meld in record time.
A few insights we scored along the way:
Toast spices for more powerful seasoning
Help your spices realize their zesty potential by toasting them first. Heat spices in a dry skillet over medium heat, tossing occasionally, until fragrant, 1 to 2 minutes. Then use them whole, like the caraway seeds in this recipe, or grind them using a spice or coffee grinder or mortar and pestle.
Sear food for maximum flavor
The bok choy, apples, and sausage in this dish are seared over medium-high heat to take full advantage of what chefs and food nerds know as the Maillard reaction: a chemical reaction that occurs between amino acids and sugars in food when introduced to heat. All that browning is what gives food flavor (and releases tantalizing aromas). Plus caramelized food looks so pretty on a plate!
Use any sausage you like
We like spicy Italian pork sausage in this dish, but you can also swap in chicken, turkey, seafood, or even vegetarian varieties. Fresh sausages are preferable but pre-cooked ones will work too—just brown them in the pan and simmer with the kraut and broth, covered, until warmed through.
Finish with a hit of acid and touch of butter
We wake up the flavors of this dish with a splash of cider vinegar at the end of cooking. This acidity brings brightness to the meal, while the butter adds a full-bodied creaminess that brings all the flavors together. And a little creamy Dijon mustard alongside never hurt, either.
