Viennese Sausage and Sauerkraut Stew (Wiener Wurst- und Sauerkrauteintopf)
This hearty Wiener Wurst- und Sauerkrauteintopf (Viennese Sausage and Sauerkraut Stew) is a classic dish from Viennese cuisine, perfect for a comforting meal on a cold day.
Ingredients
- 4 Wiener sausages, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) sauerkraut, drained and rinsed
- 1 cup chicken broth
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- In a large pot, sauté the sliced sausages until browned. Remove from the pot and set aside.
- In the same pot, sauté the chopped onion and minced garlic until softened.
- Add the sauerkraut, chicken broth, caraway seeds, and the browned sausages back into the pot. Season with salt and pepper.
- Cover and simmer for 1 hour, stirring occasionally.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 20g
Supplies
Large pot Spatula Cutting board Knife Measuring cup
Tools
Cooking spoon Cover for the pot
Serving suggestions
Serve the Wiener Wurst- und Sauerkrauteintopf with crusty bread or boiled potatoes.
Tips & tricks
For extra flavor, you can add a splash of white wine to the stew while it simmers.
Cost
$10