Sauerkraut and Sausage Paprikash

Ingredients

1 pound knackwurst, kielbasa, or other sausage -- cut into slices
2 tablespoons butter
2 medium onions -- chopped
1 clove garlic -- minced
1 teaspoon paprika
1/2 teaspoon dried dill or 2 teaspoons fresh chopped dill
1/2 teaspoon caraway seed
1/2 cup chicken broth
1/4 cup water (or 1/4 cup water, 1/4 cup crisp white wine)
1 pound sauerkraut -- drained, washed
3/4 cup sour cream

Instructions

Rinse the sauerkraut well. express water. Repeat.
Melt the butter in a a 10" dutch oven and add the onion, garlic, and paprika. Cook over medium heat until the onion is quite soft, 5 to 7 minutes. Add the sausages and cook for a minute to begin rendering their fat. Add the dill, caraway seed, broth, and water. Bring to a boil then simmer for 15 minutes. Add the sauerkraut and stir to combine well. Continue simmering, covered, for an additional 15 minutes.

Notes

NOTES : Variation on Estonian recipe
Description:"The term "paprikash" is used loosely here to describe something made with both paprika and sour cream."