Week 3: Quick Choucroute Garnie

Yield: Makes 2 dinners 1 or 2 lunches

I forgot to buy corn, but I had peas in my fridge
 and it worked just fine!

    Ingredients 

2 tablespoons vegetable oil
1 pound fully cooked smoked sausage (such as kielbasa), cut into 3-inch lengths, then halved lengthwise
2 cups chopped onions
1 1/2 teaspoons caraway seeds

2 cups frozen (thawed) corn
1 pound purchased sauerkraut, drained  (refrigerator section)
2/3 cup dry white wine

Prep

Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.