Sauerkraut Sausage Supper
|Sausage links||1⁄2 Pound|
|Canned sauerkraut||27 Ounce (1 Can)|
|Cooking oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Cubed fully cooked ham||1 Cup (16 tbs)|
|Instant chicken bouillon granules||3⁄4 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Slice sausage links diagonally.
Peel and thickly slice potatoes.
Rinse and drain sauerkraut.
Peel, core, and chop the apple.
Heat wok over medium-high heat; add oil.
Stir-fry apple, onion, and garlic in hot oil till onion is tender but not brown.
Stir in sausage, potatoes, sauerkraut, ham, bay leaf, bouillon granules, and pepper.
Add water and wine.
Cover and cook over medium-low heat about 30 minutes or till potatoes are tender, stirring occasionally.
Remove bay leaf.