Sausage with Sauerkraut, Apples, and Bok Choy
In this one-pan supper lightly seared bok choy is paired with juicy cooked apples and plump sausages and served on a warm bed of sauerkraut. Recipe by Rhoda Boone, posted on epicurious.com
- 1 teaspoon caraway seeds
- 2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided
- 1 pound baby bok choy, heads trimmed and quartered lengthwise
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 Honeycrisp or Pink Lady apple, sliced into 1/4-inch wedges
- 8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage
- 2 1/2 cups prepared sauerkraut, drained
- 1/2 cup 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 teaspoon salt, 1/8 teaspoon 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 teaspoon salt and 1/8 teaspoon 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 (150°F for pork sausages, 160°F 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. Serves 4