Wine-Glazed Sausages with Watercress Potatoes and Sauerkraut
This recipe works with just about any kind of sausage (except super-spicy ones, which would be overpowering alongside the tangy sauerkraut). It's fine without the wine too: the sausages won't be as shiny, but they'll still taste good.
To brown the sausages on their narrower sides, it helps to stack them against one another in the pan--that way they don't fall over. You can easily double this recipe.