- Most Helpful
- Highest Rating
This recipe really takes the sour edge off of sauerkraut. I usually have only had kraut cooked right out of the jar- nothing added, so this was a little on the sweet side for me. But I could get used to it! I am cooking for two, but I made the recipe as directed, only I decreased the kielbasa to 1 lb, and cut it into small chunks. It was the perfect amount. In the future, I may try to decrease the juice as well- it seemed to be too much.
We have made a similar recipe in our family for as long as I can remember. Ours uses sauerkraut, brown sugar and sour cream. We also add dumplings. My German great grandparents were a huge influence on our family dinners. I like the version with onion and apple cider vinegar but I think I will stick with what I grew up with.
We didn't care for this at all. The kielbasa was too soft & the kraut was WAY too sweet. Doubt if I'll make this again. THANKS anyway.
One of my co workers made this for a potluck. The kielbasa was melt in your mouth tender and the kraut was really good, not sweet, not raw sour, perfect. I saved the recipe. Thanks
only thing i did dif. was used a apple instead of the juice! it was yummy!!!!
This was great. We had it Christmas Eve. My son-in-law could not get enough and wanted the recipe. I followed the recipe exactly except I used reindeer sausage. The flavors blended wonderfully. The aroma made my house smell yummy! My three year old grandson loved it too.
Outstanding! I love cooking pork with apples or apple juice. I didn't have apple cider this time of the year so I used apple juice. A true keeper.