Served over a bed of rice or pan-fried potatoes. After the rice or the potatoes are cooked, the sausage and kraut will only take a few minutes to prepare. Serve it with sour cream.
SAUSAGE AND KRAUT
2 Tbsp olive oil2/3 cup red onion, diced
sprinkling of salt and ground pepper
1 stick dry Hungarian or frozen chorizo sausage
1/2 Tbsp Hungarian paprika
2 cups sauerkraut
• The skin should be removed if using chorizo. Removing the skin and slicing is much easier if the chorizo is frozen. Simply hold the frozen sausage under hot tap water and the skin will just pull off.
• Thinly slice the sausage and set it aside.
• Dice the onions and set aside.
• Rinse and drain the sauerkraut and set aside.
• In a non-stick fry pan, heat the olive oil.
• Add the diced red onions and lightly sprinkle with salt and pepper. [The sauerkraut is salty, so go easy on the salt.]
• Cook the onions on medium heat for two minutes.
• Add the sliced sausage and sauté for one more minute.
• Stir in the Hungarian paprika and remove pan from heat.
• Add the drained sauerkraut and stir to combine.
• Slowly sauté, stirring often for 5 minutes or until sauerkraut is tender.
• Serve with sour cream on a bed of rice or pan fried potatoes.
