Savory grilled chicken sausages, an herbaceous sauerkraut and toasty charred bread – this recipe is sausage’s answer to how it would like to be served in spring. It starts with giving the kraut a fresh makeover with a lot of chopped herbs like dill and parsley to lighten up kraut’s winter-y reputation. Raw slivers of asparagus, garlic and mustard are also folded in which adds more flavor depth and a crisp-sweet touch to the silky soft kraut.
Grilling the sausages and bread might seem only achievable in the summer, but if you have a grill pan this cooking technique is achievable any time of the year on your stove-top. A grill pan with ridges, mimics the grates on the grill and promotes deep browning and some charring which translates to grill-like flavor.
- 25 oz sauerkraut drained
- 1 tbsp whole grain mustard plus more for serving
- 3 cloves garlic finely grated or finely chopped
- 10 asparagus spears fibrous ends trimmed and then sliced thinly on a bias
- 6 scallions white and green parts wicked thinly and kept separated
- ½ cup chopped parsley
- ¼ cup chopped dill
- 5 tbsp canola oil
- 4 1-inch thick slices ciabatta bread
- 1 package ButcherBox Italian Chicken Sausages defrosted, pat very dry
- dijon mustard for serving
- Add the sauerkraut, mustard and garlic to a medium pot and heat over medium. Cook, stirring often to warm the kraut thoroughly and once the garlic is aromatic, about 5 minutes, add the asparagus and white parts of the scallion. Keep cooking, stirring often until the asparagus crisp-tender and the scallion whites are slightly softened, about 5 to 7 minutes. Turn off the heat. Transfer to a serving bowl.
- Heat 2 tablespoons of canola oil in a grill pan over medium-high heat, toggle the pan to scoot the oil over and across the grates. Once hot, in batch, place slices of the ciabatta bread into the pan and toast until golden brown, crunchy on the outside yet still soft in the middle, about 3 minutes per side. Repeat with 2 more tables of oil and the remaining ciabatta slices. Transfer to a serving platter.
- Drizzle the remaining 1 tablespoon canola oil over the hot grill pan and place the chicken sausages on the pan and heat, turning every occasionally until evenly browned and hot all the way through, about 8 to 10 minutes. Transfer to a serving platter.
- To serve, fold in the scallion greens, chopped parsley and dill into the kraut and transfer to plates with the sausages, grilled bread and whole grain and Dijon mustard alongside.
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