Sauerkraut and Sausages with Apples
Sauerkraut and Sausage with Apples can be made using any German or Polish style sausage like Kielbasa, Bratwurst, or Knockwurst. The apples (along with a little cider and brown sugar) help cut the sourness of the sauerkraut with just the right amount of subtle sweetness that goes perfectly with the rich, juicy sausages. Serve this with some dill mashed potatoes and brussels sprouts for a delicious Oktoberfest dinner!
Servings: 6 servings
- 1 2-pound pouch or jar of sauerkraut, from the refrigerated section of the deli aisle
- 2 medium apples diced
- 1 teaspoon caraway seeds optional
- ¼ cup brown sugar
- ¾ cup apple cider or apple juice
- ½ teaspoon salt
- 1 lb. kielbasa cut into 1-inch slices
- 1 medium onion thinly sliced
- 12 ounces bacon
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 ½-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 ½-2 hours or on low for 3-4 hours.
Serve with mashed or roasted potatoes.
Calories: 555kcal | Carbohydrates: 20g | Protein: 18g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 1237mg | Fiber: 1g | Sugar: 15g