Sprinkle caraway seeds into tomato soup to begin the meal. Serve assorted mustards and pumpernickel bread with the choucroute, an Alsatian dish of sauerkraut and sausage. Then enjoy another flavor from Alsace: kirsch (clear cherry brandy), drizzled over cherry ice cream.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
10 1/2-inch-thick diagonal slices kielbasa sausage (about 8 ounces)
1 small onion, sliced
1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried
1 cup apple juice or cider
1/2 cup canned beef broth
1/2 cup drained sauerkraut (from jar or can)
12 ounces red-skinned potatoes, halved, thinly sliced crosswise
Preparation
Cook kielbasa in large skillet over medium-high heat until sausage is beginning to brown and some fat is rendered, about 3 minutes. Add onion and thyme. Cover and cook until onion starts to soften, stirring once, about 2 minutes. Add apple juice, broth and sauerkraut. Mix in potatoes. Reduce heat to medium-low. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt and pepper.
