Wine-Glazed Sausages With Watercress Potatoes And Sauerkraut

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2 tablespoons plus 1 tsp. olive oil

1 large yellow onion, chopped

1 teaspoon caraway seeds

2 cups sauerkraut, drained and rinsed

4 potatoes, peeled and cut into 1-in. chunks

3 dried bay leaves (not California)

Kosher salt

3 tablespoons butter

8 ounces watercress or arugula leaves

4 knockwurst, bratwurst, bockwurst, kielbasa, or poultry or seafood sausages

1/2 cup dry Riesling or other dry white wine

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