Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Comforting on a cold winter day, this Pork Sausage and Sauerkraut Stew is full of great flavor and good luck!
In many areas of of the United States, including Cleveland, pork and sauerkraut are consumed on New Year’s Day to bring good luck.
This savory combo can be served in a variety of delicious ways, but nothing is better than a hearty stew.
Chalk full of veggies, savory sausage and fermented sauerkraut, this meal is a fresh and flavorful way to start the year!
Pork Sausage and Sauerkraut Stew
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. olive oil
- 1 yellow onion, peeled and small diced
- 3 carrots, peeled and large diced
- 2 garlic cloves, finely minced
- 1 lb. Heinen's CARE Certified loose pork sausage
- 1 tsp. caraway seeds
- 4 cups Heinen's chicken stock
- 4 cups Heinen's beef stock
- 2 russet potatoes, peeled and large diced
- 2 cups sauerkraut, drained
- 8 oz. ancient grains
- 3 Tbsp. fresh parsley, minced
- Salt and pepper, to taste
- Add the olive oil to a large pot over medium heat and cook the onions for 4-6 minutes.
- Add the carrots and garlic. Cook for 3-4 minutes.
- Add the sausage and cook until it is completely cooked through.
- Sprinkle in the caraway seeds and add the stocks, potatoes and sauerkraut. Turn the heat to high and bring the stew to a boil.
- Once boiling, turn the heat to a simmer and add the ancient grains, parsley, salt and pepper. Stir.
- Serve hot.