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*
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!
Not a huge fan of sauerkraut, but actually crave it on occasion, since I am from German decent. LoL! I liked this very much. I had a couple of sad looking apples in the fridge, so added them to the kraut. I also didn't use the suggested sausage and subbed with smoked pork chops. :)
My husband asked me for weeks to find a recipe for this, though I don't like it and I can honestly say I didn't even try it when I made it. But he loved it! My mom liked it too, and she has tried a lot of different recipes for it.
So easy and so yummy. It does take an hour, but it's pretty easy - most of the time is just waiting. This recipe is definitely a keeper for me :)
Oh, like another reviewer said, I skipped the brown sugar because I know my hubby doesn't like his food too sweet.
What a difference from the typical sauerkraut right from the can! You are right, this method of preparation certainly does deliver a much different result than your heated, canned kraut. We enjoyed this. Made exactly as directed. Next time, maybe sub applesauce like The_Mick said and increase the salt a wee bit, but other than that super duper easy and delish. Thanks for sharing! Made for ZWT 6 and the No Nonsense Nibblers, summer 2010.
Can't say enough good things about this. Wonderful!!
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.
I'm not much of a fan of sauerkrauts having tried it from a Hungarian lady but this with the hotdogs and served warm's just delicious! It doesn't taste pickled anymore after adding enough sweetness to it and neither was it sweet. Thank you for sharing this!