Active Time

　　10 min

　　Total Time

　　35 min

　　Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready.

　　

Ingredients

Makes 4 servings

　　1 to 1 1/2 lb precooked sausages such as bratwurst or knockwurst (4 to 6)

　　3 tablespoons unsalted butter

　　1 onion, chopped

　　2 Turkish bay leaves or 1 California

　　1/2 teaspoon caraway seeds

　　1/2 teaspoon black pepper

　　2 lb sauerkraut, rinsed well and drained

　　1 3/4 cups unfiltered apple cider

　　1 tablespoon sugar

　　Accompaniment: grainy mustard

　　

Step 1

Prick sausages several times with the tip of a small knife. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown sausages, turning occasionally, about 3 minutes total. Transfer to a plate.

　　

Step 2

Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay leaves, caraway seeds, and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about 5 minutes. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes.