|Nutritional Guidelines (per serving)|
|Servings: Serves 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 4g||14%|
|*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.|
This is a tangy sausage and sauerkraut dish that reflects the hearty meals loved by German or Polish families. Rest assured, this is something your family will enjoy, too. You can serve this sauerkraut dish with hot baked biscuits or crusty rolls.
If you go entirely by the recipe, then this dish is on the sweet side with light brown sugar added. But, if you are not a big fan of sweetness, you can let the apples and apple juice be the sweetener and omit the sugar altogether. Although, as is, this sweetened sauerkraut dish is a good introduction for those who have never had the wonder that is fermented cabbage.
Another great thing about this dish is that every ingredient in this dish is cooked already. Since the sausage is smoked, you should not be concerned that you would be serving underprepared meats or other ingredients.
This is a great dish for an Oktoberfest party or any fall or wintertime festivities. If you are hosting an event with a German or Eastern European theme, then take a look at Paula's smoked sausage stew to serve alongside this baked sauerkraut dish.
In Poland, the equivalent to this dish is called kielbasa kapusta. Kapusta is the Polish word for "cabbage." The braised cabbage is often flavored with mushrooms, onion, or garlic, and other seasonings like bay leaf and paprika.
- 1 large onion, quartered and sliced
- 2 tablespoons vegetable oil
- 2 large apples, peeled, cored, and diced
- 2 cups apple juice
- 1 tablespoon vinegar
- 4 tablespoons light brown sugar
- 2 pounds cold pack sauerkraut, rinsed and well drained
- 2 pounds smoked sausage (andouille, kielbasa, knackwurst, or chicken apple sausage)
- 1/4 teaspoon ground black pepper
- 1 teaspoon of caraway seeds, or to taste, optional
Heat oven to 425 F.
In a large ovenproof saute pan or Dutch oven over medium heat, saute the onion and sliced sausages in vegetable oil until onion is golden and sausage is lightly browned about 5 to 7 minutes.
Add the apples and saute for 1 minute longer.
Add apple juice, vinegar, brown sugar, sauerkraut, and pepper.
Add caraway seeds, if using.
Cover and bake for 1 hour.
Serve with crusty rolls or biscuits and a tossed salad.
- Apple cider: In the fall during fresh apple cider season, substitute the apple juice with cider. If you omit apples entirely from the recipe, add one more cup of apple juice or cider in place of the apples.
- Change up the sausage: You do not have to use smoked sausage. This dish can be great with bratwurst or hot dogs, too. Any sausage, include blood sausage, goes well with sauerkraut and apples.
- Complementary condiments: This dish can be served as is hot or with warmed applesauce or spicy mustard on the side.
- Cooking method: You can prepare this so many ways, such as on the stovetop, in a Dutch oven, in a skillet, a slow cooker, and baked in a casserole dish. The method depends on your available time and your cooking preference. The cooking duration on this dish can run the gamut from minutes in a skillet on the stovetop to 6 to 8 hours in a slow cooker.