Polish Smoked Sausage and Sauerkraut

Sausage and cabbage
Hiroshi Higuchi/Photographer's Choice RF/Getty Images
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
769 Calories
56g Fat
29g Carbs
37g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 769
% Daily Value*
Total Fat 56g 72%
Saturated Fat 19g 93%
Cholesterol 145mg 48%
Sodium 2896mg 126%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 18%
Protein 37g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Polish sausage and sauerkraut are a perfect combination. This recipe shows off the duo in a simple way, adding the taste of apples, bacon, and brown sugar to create a flavorful dish. It's perfect for potlucks and tailgating, Super Bowl parties and family reunions, or just dinner with the family.

The recipe can easily be doubled, tripled, or quadrupled and will be just as tasty. Simply increase it to fit the size of your crowd and give it a little extra time in the oven.

The best flavor comes if this dish is cooked the night before. The next day, just warm it in a slow cooker and it will be ready to serve.

Ingredients

  • 1 pound bacon (cut into 1/2-inch pieces and fried; reserve 2 tablespoons fat)
  • 2 pounds sauerkraut (rinsed and squeezed)
  • 2 pounds Polish sausage (smoked; cut into 1.5-inch pieces)
  • 1 cup apple juice
  • 1/4 cup brown sugar (packed, more or less to taste)
  • 2 apples (Granny Smith; peeled, cored, and sliced 1/2 inch thick)
  • 1 tablespoon caraway seeds (optional)

Steps to Make It

  1. Lightly grease a baking pan with cooking spray.

  2. Heat oven to 325 F.

  3. In a large bowl, combine bacon, sauerkraut, smoked sausage, apple juice, brown sugar, apples, and caraway seeds. Transfer to the prepared baking dish.

  4. Cover and bake for 1 hour (1 1/2 hours if you increase the recipe). Stir after 30 minutes, and add more apple juice, if necessary.

  5. Cool in an ice-water bath, and refrigerate overnight.

  6. The next day, transfer it to a slow cooker. Heat on low, stirring occasionally, until ready to serve.