Makes 4 servings
These sausages are best served with mashed potatoes, Germanwhole-grain mustard or a fresh salad.

2 pounds German-style sausages such as Coarse Bratwurst,
Knockwurst or Bauernwurst (about 6 to 8 links)
3 Tablespoons unsalted butter
1 small onion, chopped
2 bay leaves
½ teaspoon caraway seeds
½ teaspoon ground black pepper
2 pounds German sauerkraut
1¾ cups unfiltered apple cider
1 Tablespoon sugar

1. Heat ½ tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then reduce temperature to low. Cook sausages using a low heat until they are fully cooked or warmed through, turning occasionally, about 4 to 8 minutes total. Transfer the sausages to a plate and cover to keep warm.

2. Add remaining 2½ tablespoons butter to skillet along with onion, bay leaves, caraway seeds and pepper. Cook, stirring occasionally, until onion is softened and beginning
to brown, about 5 minutes.

3. Stir in sauerkraut, cider and sugar, then nestle sausages into mixture. Bring to a boil, reduce heat and simmer, partially covered for 20 minutes.