Baked Sausage and Sauerkraut With Apples - Whole Foods
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 44.37 ml butter, divided
- 1 large onion, cut in half and thinly sliced
- 2 rosemary sprigs
- 14.79 ml extra virgin olive oil
- 907.18 g smoked turkey sausage, cut into 3-inch sections alternately large raw pork sausage links, left whole
- 946.36 ml sauerkraut, about 28-ounce jar, well drained, I used a 14 oz can undrained
- 118.29 ml dry white wine, sub. apple juice
- 118.29 ml chicken broth
- 1 bay leaf
- 4 firm cooking apples, such as Fuji, Pippin, peeled, cored, and sliced
- 14.79 ml brown sugar (optional)
directions
- Preheat oven to 325°F.
- In 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.
- Add 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.
- Add 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.
- Meanwhile, 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.
- To 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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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.