Sausage and sauerkraut is a very popular dish, famously in Germany but also all over middle Europe, because it’s so quick and easy to make, particularly if leftover or smoked sausages (such as frankfurters) are used. I normally make this dish with leftover grilled sausages, such as chipolatas, that my kids love. If you want a proper German dish, use German bratwurst and add a couple of spoonfuls of white wine (instead of or in addition to the sauerkraut’s own juice) to the dish, then reduce it. In Hungary we sometimes add a spoonful of cider vinegar and sugar to it as well - my recipe below is a healthier version. Serve it with boiled/baked potatoes or crusty bread. Perfect lunch or supper!