Sauerkraut and Sausages with Apples
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 40 mins
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Servings
6 servings
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Calories
555 kcal
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Course
Main Course
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Cuisine
German
Sauerkraut and Sausages with Apples
Description
Sauerkraut and Sausages with Apples begins by simmering drained and rinsed sauerkraut alongside diced apples, optional caraway seeds, brown sugar, and apple cider to soften and blend the flavors over 90 minutes. Meanwhile, bacon is cooked until crisp, then combined with the sauerkraut mixture in a slow cooker. The bacon drippings are used to sauté onions and sliced kielbasa until the onions caramelize and the sausage edges brown, adding texture and depth. This is then added to the slow cooker and cooked on high for 1.5 to 2 hours to meld all flavors. The result is a dish that balances the acidity and saltiness of sauerkraut with the sweetness of apples and brown sugar, the smoky fat from bacon, and the savory meatiness of kielbasa. This dish can be served as a main course with bread or potatoes to absorb the juices.
Ingredients
- 1 sauerkraut 2-pound pouch or jar, refrigerated deli aisle
- 2 apple diced, medium
- 1 teaspoon caraway seeds optional
- 1/4 cup brown sugar
- 3/4 cup apple cider or apple juice
- 1/2 teaspoon salt
- 1 lb. kielbasa cut into 1-inch slices
- 1 onion thinly sliced, medium
- 12 ounces Bacon
Instructions
- Drain and rinse the sauerkraut.
- In a large sauce pan or Dutch oven, combine the sauerkraut, diced apples, caraway seeds, brown sugar, apple cider and salt over medium heat. Bring to a simmer, then cover and reduce heat to medium-low. Simmer, covered, for 90 minutes, stirring periodically. Remove to the bowl of a slow cooker and turn on to low heat.
- Slice uncooked bacon into 1/2-inch pieces. Wipe out the pan used to cook the sauerkraut and heat over medium-high heat. Add the sliced bacon and cook, stirring occasionally with a wooden spoon, until crispy. Remove bacon to the slow cooker with the sauerkraut using a slotted spoon and drain all but 2 tablespoons of bacon drippings.
- Heat the bacon drippings over medium heat, then add the sliced onions and kielbasa. Cook for 12-15 minutes, until the onions begin to caramelize and the sausage is starting to crisp and brown around the edges. Transfer to the slow cooker with the other ingredients and cook on high for 1 1/2-2 hours or on low for 3-4 hours.
- Serve with mashed or roasted potatoes.
Notes
- Drain and rinse the sauerkraut before cooking to reduce excess saltiness.
- Use a slow cooker to develop rich flavors by cooking the combined ingredients on low or high as directed.
- Caraway seeds can be omitted if unavailable without greatly affecting the dish.
- This recipe serves several people and is suitable for making ahead and reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 20g | 7% |
| Protein | 18g | 36% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 90mg | 30% |
| Sodium | 1237mg | 52% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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