Warm Up With German Sausages, Quick Krau, and Curry Ketchup

Here’s our super-duper fast-track sauerkraut. This meaty, hearty meal of smoked sausages is bound to satisfy.

3 slices thick-cut bacon (4 ½ ounces), cut into bite-size pieces
½ head green cabbage, cored and thinly sliced (6 cups)
4 medium carrots, peeled and coarsely grated (1 ½ cups)
1 large onion, halved and thinly sliced (1 ½ cups)
¾ teaspoon caraway seeds
Coarse salt and freshly ground pepper
1/3 cup apple-cider vinegar
8 cooked sausages, such as bratwursts, knockwursts, and frankfurters
½ cup ketchup
1 tablespoon red curry paste
Mustard, such as whole-grain, for serving

Cook bacon in a large straight-sided skillet over medium, stirring occasionally, until golden brown and fat is rendered, about 5 minutes. Add cabbage, carrots, onion, and caraway seeds; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are wilted and crisp-tender, about 15 minutes.

Stir in vinegar. Pierce each sausage a few times with a fork and nestle into cabbage mixture. Cover and cook until sausages are warmed through, about 5 minutes. Stir together ketchup and curry paste in a small bowl. Serve sausages and kraut with curry ketchup and mustard.

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