Sausage and Sauerkraut

This sauerkraut and sausage recipe is from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.

Sausage and Sauerkraut
  • 2 pounds sauerkraut, rinsed and drained

  • 1 tablespoon caraway seeds (Optional)

  • ¼ cup brown sugar

  • 1 apple, diced

  • cooking spray

  • ½ pound bacon, cut into 1-inch pieces

  • 1 large onion, chopped

  • 1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

    1. Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.

    2. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

    3. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.

    4. Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.

    5. Spoon the sauerkraut and sausage mixture into the prepared baking dish.

    6. Bake in the preheated oven until bubbling, about 1 hour.

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