Ingredients
1 tbsp olive oil
2 cups chicken sausages, cooked and cut into round slices
1 onion, sliced
2 carrots, sliced
1½ cups sauerkraut, rinsed
1½ cups dry white wine
½ tsp pepper
2 bay leaf
Preparation
Heat the oil in a skillet over medium heat. Sauté the sausages and onions for about 5 minutes until it begins to brown.
Add in the carrots, sauerkraut, wine, pepper, and bay leaf. Stir and bring the contents to a simmer.
Cover and allow the carrots to tenderize and the liquid to evaporate. Leave it for about 15 minutes but stir occasionally.
Turn off the heat once done and remove the bay leaf.
Garnish with chopped cilantro and serve.
