To the classic pairings of sausage and apples, add sauerkraut, which moistens the mixture and gives it just the right Eastern European style. Choose a smoked turkey sausage instead of pork to lighten the dish. Stir in one apple before roasting to create a sweet sauce, then add a second one just before serving, so it stays firm and fresh.
|1||tablespoon canola oil|
|2||cloves garlic, sliced|
|2||baking apples, peeled, cored, and sliced (see box)|
|1||jar (16 ounces) sauerkraut, drained|
|1||cup white wine|
|1||tablespoon grainy or French mustard|
|Salt and pepper, to taste|
|2||pieces (12 ounces each) turkey kielbasa, cut into 2-inch pieces|
|2||sprigs fresh thyme, leaves removed|
1. Set the oven at 350 degrees.
2. In a flameproof casserole over medium-high heat, heat the oil. Add onion, garlic, and one of the apples. Cook, stirring, for 10 minutes or until the onion is beginning to brown.
3. Stir in the sauerkraut, wine, mustard, salt, and pepper. Arrange sausages on top. Bring to a boil. Transfer to the oven and roast for 45 minutes, or until sausages are well browned.
4. Remove pan from oven and stir in the remaining apple.
5. Sprinkle with thyme and serve with mashed potatoes or noodles.
Karoline Boehm Goodnick