Sauerkraut and Sausage Soup

2	Tbsp	oil
1	lb	smoked link sausage cut into 1" to 2" lengths
1	large	onion (chopped)
2		Granny Smith apples, peeled, cored, thinly sliced
1	Tbsp	garlic (minced)
		salt and pepper to taste

1	lb	sauerkraut (drained and rinsed)
1/2	cup	white wine
6	cups	chicken stock
2		bay leaves
6		cloves

1	Brown sausage in a large Dutch oven or pot over medium-high heat; set aside.
2	Add onion and cook until soft; add the apples and garlic and lower heat; cook 15-20 minutes until well softened and golden.
3	Return heat to medium-high and add the sauerkraut; cook until mixture is dry and starts to stick; add wine and unstick the bits of vegetable; then add stock.
4	Return sausage to soup, add remaining ingredients, bring to a boil, then lower heat until the soup bubbles gently. Cover and cook 20-25 minutes until the kraut is very tender.

Servings: 4

Cooking Times

Preparation Time: 1 hour

Nutrition Facts

Serving size: 1/4 of a recipe (21.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.