More cool weather cooking

This is another one of those menu items that is on the regular rotation in the winter and takes a hiatus in the summer.  I like it because simmering the sauerkraut on Sunday afternoon is not hard and means that dinner is practically done when you walk in on a weeknight.  The sausages are already cooked so just need to be heated.  If you make extra sauerkraut you can always enjoy turkey reubens later in the week.  I made just enough for tonight this time.

Sauerkraut and sausages

  • 2 lbs sauerkraut, drained
  • 3 country spareribs
  • 1 TB olive oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • Sausages of your choice (I use Aidells Portobello, Chicken and apple or Cajun)  The sausages freeze well so it’s nice to have a variety.  Tonight Keith had a chorizo and an Italian and I had an Italian and a portobello mushroom.

In a heavy saucepan, cook spareribs in oil until browned on all sides.  Add onion and garlic and brown.  Add sauerkraut and liquid.  Add water as needed to cover.  Simmer on stove for 1 – 2 hours, adding additional liquid (water, wine or stock) if needed.

Grill sausages or heat in a nonstick pan sprayed with Pam and serve on top of sauerkraut.  My husband likes mustard on his.

Sauerkraut and sausages

Sauerkraut and sausages


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

One Response to More cool weather cooking

  1. Claire Inayatullah says:

    Aidell’s are always fabulous! Great idea for a meal

    Sent from my iPhone


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