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Sauerkraut 'n' Sausage Recipe

"I've fixed this satisfying stovetop supper for dozens of group gatherings, and everyone seems to enjoy the wonderful blend of flavors," reports Hebron, Indiana's Edna Hoffman. Sweet and tart ingredients balance nicely, complemented with bacon and spices.

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Sauerkraut 'n' Sausage Recipe

Prep: 15 min. Cook: 35 min.

Yield: 10-12 Servings

15 35 50

Ingredients

1 small onion, chopped
1 tablespoon butter
1 jar (32 ounces) sauerkraut, rinsed and drained
1 pound fully cooked Polish sausage, cut into 1/2-inch chunks
3-1/2 cups diced cooked peeled potatoes
1 cup apple juice
2 medium unpeeled apple, diced
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1 tablespoon caraway seeds
3 bacon strips, cooked and crumbled

Directions

In a large saucepan, saute onion in butter until tender. Add sauerkraut, sausage, potatoes, apple juice and apple. In a small bowl, combine the brown sugar, flour and caraway; stir into saucepan. Simmer for 35 minutes, stirring occasionally. Garnish with bacon. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 230 calories, 12 g fat (5 g saturated fat), 31 mg cholesterol, 859 mg sodium, 23 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Sauerkraut 'n' Sausage in Taste of Home October/November 1994, p45

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Reviewed on Apr. 04, 2010 by Gorsuch

I rediscovered this recipe because I printed it from the TOH's web site in May 2008 (that was before I found out that I could have put it in "my recipes" file. I had made it then for a church's pot luck dinner & it was totally consumed! I also wrote on it in red, " EXCELLENT"! I am again making it for an Easter Dinner tomorrow for gathering of my family. Lucky me I came across it.