Sausage skillet supper for a cold night

            My mom used to fix sausage and apples for breakfast or for a light supper. In the German household of her childhood, she had to eat sauerkraut—and hated it, so I never tasted it until I was grown and gone from home. Now I love it. I once knew someone who caramelized sauerkraut, sautéing it slowly, sprinkling with sugar, turning, springling again. It took patience, and you had to avoid rushing the process, but I was so good. I never mastered the technique, but if you do, please let me know.

What I do is add kraut to a sausage and apple skillet. Here’s what I’ve built on Mom’s idea. I serve it for supper.

Sausage and Apple Skillet with Kraut

1 Tbsp. vegetable oil

Link sausages, 2-3 per person

1 small onion, sliced thin into rings

1-1/2 c. drained sauerkraut or to taste

1 tsp. brown sugar

Generous splash of white wine

            Sauté sausages in oil until browned. Remove from skillet and set aside.

            Sauté onion rings at medium heat until soft and slightly browned. Add sauerkraut and sauté about 3 minutes. Add apple slices and sauté until mushy. Stir in brown sugar and wine, and taste. Correct as needed. Salt and pepper is up to you.

            Return link sausages to skillet and heat through. Serve immediately. Enjoy—and have the last laugh over all those people who don’t like sauerkraut.