Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.

1 tablespoon extra-virgin olive oil
12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
1 medium onion, thinly sliced
3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices
1 1/2 cups sauerkraut, rinsed
1 1/2 cups dry white wine
1/2 teaspoon freshly ground pepper
1/4 teaspoon caraway seeds
1 bay leaf

Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.