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Sausage Apple Supper

 Sausage Apple Supper
Smoked sausage, sauerkraut, tender potatoes and apples come together in his hearty and flavorful main course. “It’s great in the winter after a day at work or playing in the snow or ice,” Gladys De Boer attests from Castleford, Idaho.
4 ServingsPrep/Total Time: 30 min.


  • 1 pound Johnsonville® Smoked Sausage, cut into 2-inch pieces
  • 1 medium onion, coarsely chopped
  • 1 teaspoon butter
  • 1 can (27 ounces) sauerkraut, rinsed and well drained
  • 4 medium red potatoes, cut into 1-1/2-inch pieces
  • 3 medium Cortland apples, peeled and cut into thick wedges
  • 1 cup apple juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large skillet, saute sausage and onion in butter until sausage
  • is browned. Top with the sauerkraut, potatoes and apples. Add the
  • apple juice, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or
  • until potatoes are tender. Yield: 4 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 571 calories, 32 g fat (14 g saturated fat), 79 mg cholesterol, 2,715 mg sodium, 52 g carbohydrate, 9 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Sausage Apple Supper (continued)

Wine (continued)