Sausage with Apple Sauerkraut Recipe
Sausage with Apple Sauerkraut Recipe photo by Taste of Home
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Sausage with Apple Sauerkraut Recipe

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Dress up sauerkraut with apple and fennel and serve it with Polish sausage or bratwurst. Top with your favorite mustard or relish.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 4 servings


  • 1 medium sweet onion, sliced
  • 3 tablespoons butter
  • 2 medium apples, peeled and shredded
  • 1 tablespoon lemon juice
  • 1 can (8 ounces) sauerkraut, rinsed and well drained
  • 1/2 cup unsweetened apple juice
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon fennel seed, crushed
  • 1 package (16 ounces) smoked Polish sausage

Nutritional Facts

1 cup: 505 calories, 39g fat (17g saturated fat), 104mg cholesterol, 1426mg sodium, 21g carbohydrate (13g sugars, 3g fiber), 15g protein.


  1. In a large skillet, saute onion in butter for 15 minutes or until lightly browned.
  2. In a large bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut. Yield: 4 servings.
Originally published as Sausage with Apple Sauerkraut in Taste of Home October/November 2006, p60

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kzebarth User ID: 3927811 252280
Reviewed Aug. 6, 2016

"The flavor of the sauerkraut with the apple was amazing. Will definitely be making this again!"

sugarcrystal User ID: 5836839 238877
Reviewed Dec. 6, 2015

"I left out the lemon juice & fennel. Tasted a lot like a dish my grandma used to make!"

dancingfool User ID: 7427237 85514
Reviewed Oct. 27, 2014

"Totally difference delicious way to have kielbasa! Sooo very easy!"

lurky27 User ID: 1251896 156471
Reviewed Oct. 22, 2011

"Perfect for any Octoberfest celebration! We used Granny Smith apples and turkey smoked sausage.

~ Theresa"

Minx User ID: 2518550 160662
Reviewed Sep. 11, 2009

"Fabulous Fall recipe--my family DIDN'T like sauerkraut they thought--untiol I made this--has become one of our 'staples'. Just perfect sweet and sour balance. Kathy/Kamloops BC Canada"

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