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Sausage and Sauerkraut

  • Author: Our Best Bites

Description

This traditional German recipe takes a little bit of work, but it’s well worth the effort–definitely a family favorite around our house!


Scale

Ingredients

1 2-pound jar or pouch of sauerkraut (from the refrigerator section; don’t get the stuff in a can)

1 apple, diced

1 teaspoon caraway seeds (optional)

1/4 cup brown sugar

12 ounces bacon

1 medium onion, halved and sliced

1 1/2 pounds kielbasa, cut into 1” slices


Instructions

In a large saucepan or Dutch Oven, combine the sauerkraut, diced apple, caraway seeds (if you’re using them), and brown sugar. Bring to a simmer over medium heat, then reduce heat to medium-low, cover, and simmer for 90 minutes-2 hours, stirring occasionally.

When the sauerkraut is almost done simmering, preheat oven and place the bacon on a foil-lined baking sheet or in a large cast iron pan and bake for 20-25 minutes or until crisp. Remove from oven, drain the bacon on paper towels, and crumble the bacon. Set aside.

If you used a baking sheet, transfer 2 tablespoons of the bacon drippings to a frying pan. If you used a cast iron pan, drain all but about 2 tablespoons of bacon drippings and return the pan to the stove. Heat the drippings over medium heat. When hot, add the sliced onions and kielbasa. Cook for 10-15 minutes, stirring frequently, until the onions are caramelized and the sausage is crisping up on the edges. Transfer the onions, sausage, crumbled bacon, and sauerkraut mixture to a slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. Serve with German potato salad or roasted potatoes.


Notes

If you’d rather finish this up in the oven instead of the crock pot, bake in an oven heated to 325 degrees F for 1 hour.


Nutrition

  • Serving Size: 6
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