Sauerkraut 'n' Sausage Recipe

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"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.
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 10-12 servings

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

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.

Directions

  1. 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.
Originally published as Sauerkraut 'n' Sausage in Taste of Home October/November 1994, p45

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Sauerkraut 'n' Sausage

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Mar. 20, 2013

"Yum...this is a very tasty and satisfying dish."

MY REVIEW
Reviewed Mar. 9, 2013

"I found this recipe a year or two ago and have made it many times. My family loves it! It's absolutely delicious as written, however, sometimes I add some smoked pork chop as well. I serve with a good crusty bread and Beer'n Brat Horseradish Mustard! The mustard is essential to this recipe. Thank you Edna for an awesome recipe. :)"

MY REVIEW
Reviewed Apr. 4, 2010

"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."

MY REVIEW
Reviewed Feb. 28, 2010

"I used granny smith apples, and my husband said it was a bit too much apple flavor."

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