Community Pick
Sausage and Sauerkraut Pot
photo by PalatablePastime
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 onions, sliced very thin
- 1 1⁄2 tablespoons margarine
- 2 lbs cold pack sauerkraut, rinsed and drained
- 1 cup apple juice (or apple cider)
- 1 cup water
- 1 teaspoon caraway seed
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon black pepper (to taste)
- 1 tablespoon brown sugar
- 2 lbs smoked sausage, cut into 3 ",lengths
directions
- Heat margarine in large pot over medium heat; add onions and saute until they are tender.
- Add sauerkraut, apple juice, water, caraway seed, salt, pepper, and brown sugar, mixing all ingredients thoroughly.
- Bring pot mixture to a boil; then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- Add smoked sausage pieces to pot, and cook for 30-45 minutes more, simmering, and stirring occasionally, until sauerkraut is tender.
Reviews
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For all who grew up eating sauerkraut and Polish sausage let me tell you this is not your grandmother's sauerkraut and sausage! This recipe was awesome it turned out like no other dish I had tasted before. There was so many different flavors to enjoy when you ate it just the sausage took on the taste of the crowd in the crowd took on the taste of the sausage and then with all those pretty ingredients that were added that aren't normally added made this dish one of a kind. I gave some servings to some of my neighbors and they all are adamant about getting the recipe from me and they've been trying to figure out the secret ingredients!
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Yum!! Eating this dish brought back memories of meals I used to have with my German grandmother when I was young. The apple juice added just the right touch of sweetness. I made this as written except that I omitted the brown sugar. My husband doesn't like things too sweet, so leaving out the sugar worked perfectly. Also, I used turkey smoked sausage. This goes together very quickly and easily with very little effort. I served this with roasted carrots and a nice mug of cold beer...heaven!! Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for ZWT6 Xtra Hot Dishes*
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When thinking of sauerkraut and sausage, my favorite German restaurant in New Braunfuls, TX comes to mind. This recipe will save me some driving since it is better! Onions and apple juice perfectly compliment the flavor of sauerkraut. I browned the sausages before sauteing the onions and later nestled the sausages in the saurkraut so all the flavors could mingle. This recipe is perfect to make ahead and reheat or finish cooking just before serving. My only change was to use chicken broth instead of water; I might also try using all apple juice. Many thanks for posting, I encourage everyone to try your kraut!
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Sauerkraut is one of my favorite meals and this recipe is a quick and easy dinner. I have never used onion in my sauerkraut before, but followed this recipe as written. I also added a little Mrs. Dash's Extra Spicy seasoning. I couldn't even tell the onion was in the sauerkraut. I really liked the smoked sausage and the sauerkraut was delightful. I didn't find it to be too sweet at all. Thanks for another keeper, Sue. Made for ZWT4 Holiday Cuisine Challenge.
see 18 more reviews
Tweaks
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When thinking of sauerkraut and sausage, my favorite German restaurant in New Braunfuls, TX comes to mind. This recipe will save me some driving since it is better! Onions and apple juice perfectly compliment the flavor of sauerkraut. I browned the sausages before sauteing the onions and later nestled the sausages in the saurkraut so all the flavors could mingle. This recipe is perfect to make ahead and reheat or finish cooking just before serving. My only change was to use chicken broth instead of water; I might also try using all apple juice. Many thanks for posting, I encourage everyone to try your kraut!
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This was a hit at a large two-big-tables family Thanksgiving Dinner. I left out the onions, subbed applesauce for the juice or cider, and first cooked fresh, mild, Polish kielbasa (the "real" stuff), but otherwise followed the recipe and the flavors and sweetness were excellent. I scaled the recipe up 50% larger and used 3 lbs each of kielbasa and sauerkraut and none was left over. And this was a table full of people used to Polish and German cooking.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com