Sausages With Cider And Sauerkraut

• 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

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.
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.

unsalted butter, onion, turkish, caraway seeds, black pepper, sauerkraut, apple cider, sugar, accompaniment

Taken from www.epicurious.com/recipes/food/views/sausages-with-cider-and-sauerkraut-237654 (may not work)