Chicken sausage with a quick homemade sauerkraut

Ingredients

• 1 12-ounce package chicken sausage
• 1 teaspoon extra-virgin olive oil
• 1 small onion, sliced
• 1 Granny Smith apple, thinly sliced
• 1 10-ounce package shredded cabbage, preferably finely shredded
• 1/4 cup cider vinegar
• 1/4 teaspoon salt
• 1 cup apple cider
• 1 teaspoon caraway seeds

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Preparation

• Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.
• Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes.
• Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil.
• Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.