1 hr 15 mins
Chicagoland Chef du Jour's Note:
This is similar to a dish I have made and reviewed here on Zaar. The difference here is that the apples are served on the side and not cooked with the sausage and sauerkraut. "Sautéed apples and sauerkraut bring a sweet and sour flavor to the otherwise savory pan-fried sausages. Most commonly found in the German-speaking area of the Alps, this delicious entrée is often served with a dab of dark, spicy German mustard on the side for dipping". I have added my notes of change. I used precooked smoked turkey sausage, less sauerkraut. I do suggest using the brown sugar, it does not seem to add much sweetness. I think it combines beautifully with the sauerkraut. Recipe from Whole Foods http://www.wholefoodsmarket.com/recipe/baked-sausage-and-sauerkraut-apples
My Private Note
Units: US | Metric
- 3 tablespoons butter, divided
- 1 large onion, cut in half and thinly sliced
- 2 rosemary sprigs
- 1 tablespoon extra virgin olive oil
- 2 lbs smoked turkey sausage, cut into 3-inch sections alternately large raw pork sausage links, left whole
- 4 cups sauerkraut, about 28-ounce jar, well drained, I used a 14 oz can undrained
- 1/2 cup dry white wine, sub. apple juice
- 1/2 cup chicken broth
- 1 bay leaf
- 4 firm cooking apples, such as Fuji, Pippin, peeled, cored, and sliced
- 1 tablespoon brown sugar (optional)
- 1Preheat oven to 325°F.
- 2In a large oven-safe skillet, melt 1 tablespoon butter over medium heat. Sauté onion and rosemary sprigs until onion is golden, about 10 minutes. Transfer to a plate and set aside.
- 3Add olive oil to the skillet. Add sausages and cook, turning, just until skins are browned, about 5 minutes per side. Remove sausages to a plate.
- 4Add sauerkraut and sautéed onions to the skillet. Place sausages on top. Mix wine and chicken broth together. Pour slowly all over the top. Add bay leaf to the middle of the dish. Cover with a lid or foil and transfer pan to oven. Bake for 1 hour.
- 5Meanwhile, prepare apples by melting remaining 2 tablespoons butter in a large skillet. Add apples and sauté until just tender, adding brown sugar, if desired. Apples will cook in about 5 to 10 minutes.
- 6To serve, spoon baked sausages and sauerkraut onto a serving platter. Top with sautéed apples, or serve on the side. Serve piping hot with spicy mustard on the side.
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Nutritional Facts for Baked Sausage and Sauerkraut With Apples - Whole Foods
Serving Size: 1 (333 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 424.8
- Calories from Fat 211
- Total Fat 23.4 g
- Saturated Fat 8.1 g
- Cholesterol 115.1 mg
- Sodium 2173.5 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 6.0 g
- Sugars 19.8 g
- Protein 24.3 g
The following items or measurements are not included: