Name: Sausage with Sauerkraut, Apples, and Bok Choy
Cook time: 35 minutes
Total time: 55 minutes
Yield: Serves 4
Ingredients: 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 Gala 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

Image may contain Food Plant Dish Meal and Bread

Photos by Charles Masters, Food Styling by Suzanne Lenzer

Recipe information

Total Time
55 minutes
Yield
Serves 4

Ingredients

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 Gala 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

Preparation

Step 1
In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.
Step 2
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.
Step 3
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.
Step 4
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.

TagsGerman European Bok Choy Leafy Greens Vegetable Apple Fruit Sausage Meat Cabbage Main Dinner Gluten Free Easy One-Pot Meals Weeknight Meals Saute Fall Epicurious

Recipe notes

See Related Recipes and Cooking Tips

5 Fall Dinners Where Apples Are the Star
Pie's fine, but fall's favorite fruit can do so much more. See it stretch its wings in these five savory weeknight meals.
16 Reasons Apple Cider Vinegar Is Liquid Gold
A splash brightens up dough and cuts through the richest dishes. Here's why we love apple cider vinegar.
5 Apple Recipes for Breakfast, Lunch, and Dinner
How do you like them apples? For breakfast, lunch, *and* dinner, hopefully.
5 Simple German-Inspired Dinners to Cook This Week
Grilled bratwurst, potato salad, pork chops—this week, you're going deliciously Deutsch.
The Super-Delicious, Extra-Easy, Magical One-Pan Sausage Dinner
Think sausage with sauerkraut is only for lederhosen lovers? Food Editor Rhoda Boone uses bok choy, caraway seeds, and a last-minute trick to create a dish that'll become a weeknight staple.