Prep 10 mins
Cook 40 mins
This dish has German roots, but is widely prepared in Switzerland. I'm not sure exactly where I found this recipe,but it's been DH and grandson's favorite deer hunting camp meal for many years. It cooks in one skillet so clean up is minimal.
- In a large skillet, brown smoked sausage in olive oil, add onions and cook for 3 minutes.
- Arrange all ingredients around sausage in skillet and cook over medium heat 30-40 minutes or until juice has cooked down.
- If kraut still has a sour taste, add more brown sugar to suit your taste.
I made this for my DH, and if the yummy sounds are any indication, then it is definitely 5 stars! I don't normally like things with cooked apples, but I really liked the mixture of the sour and the sweet here! I used turkey smoked sausgae. This was delicious! ZWT7 - Shady Ladies
I admit it - I wasn't sure how the apple juice, apple & brown sugar would affect this dish, but I jumped in with both feet and was so glad I did! I did do a few things differently. I always taste my saurekraut first, and if it has a strong taste (which it did) I rinse it until the taste is palatable. Since I removed a lot of the "tangy taste" I used only 1 tablespoon of brown SugarTwin in place of the brown sugar. This, along with the apple juice provided a wonderful taste sensation! Next time I make this, I will cut my apple in smaller pieces (it's a texture thing). Oh, I used white fingerling potatoes which I halved. I cooked this in a covered frying pan. Delicious! Made for Top Favorites of 2009 Cookbook Tag-Feb'10.
I really liked this recipe and will make it again, but with less sugar.
This sounds like a great recipe to cook for the 30 homeless men we cook for daily at my church.
I am going to try baking it after browning the sausage and onions.
Thanks for the great recipe.