- 1 1/2 Tablespoon butter substitute, such as Brummel & Brown spread
- 1 onion, halved and sliced thinly
- 2 apples, peeled and sliced
- 1/2 Cup red-wine vinegar
- 1 1/2 Tablespoon yellow mustard seed
- Tablespoon dark brown sugar
- 2 Pounds finely shredded sauerkraut
- 1 bay leaf
- Freshly ground black pepper, to taste
Melt the spread in a small skillet. Add the onion and apples and sauté until the onion is translucent.
Whisk together the vinegar, mustard seed, and sugar in the bottom of a 4-quart slow cooker until the sugar dissolves. Add the remaining ingredients. Stir to evenly distribute. Cook on low for 8 hours or on high for 4 hours. Serve hot.
Calories Per Serving114
Folate equivalent (total)45µg11%
This simple, hearty sausage skillet combines the tangy taste of sauerkraut with the smokey, garlic and spices infused flavor of kielbasa. Sweet and savory notes lent by apple and onion boost the flavor base, aided by seasonings compatible and traditionally used with cabbage.
The real secret to creating a complex taste profile in the dish is to add a bit of richly flavored, malty dark beer (or hard cider) plus a bit of stock to balance the sauerkraut acidity and unite the contributions of all the other ingredients.
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 1 tablespoon Wondra flour
- 1/2 teaspoon ground black pepper
- 4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
- 1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
- 3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
- 6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
- 4 bay leaves
- 1 cup beef broth
- 2 tablespoons dry vermouth
- 2 tablespoons ketchup
- 1 1/2 tablespoons butter, melted
- Pumpernickel bread or whole grain
- 1/4 cup vegetable oil
- 5 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 very large onion, coarsely chopped
- 2 tablespoons off-dry white wine, such as Riesling
- 1 large sweet apple, such as Gala or Fuji&mdashpeeled, cored and cut into 1/2-inch pieces
- 12 juniper berries
- 4 bay leaves
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1 cup water
- 2 1/2 pounds sauerkraut&mdashdrained, rinsed and squeezed dry (4 packed cups)
- 12 German-style sausages, such as weisswurst or bratwurst
- Grainy mustard, for serving
In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel&ndashlined plate.
Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.
Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.
Homemade Sauerkraut with Caraway and Apples
Combine all of the ingredients in a very large bowl. Squeeze the cabbage to release some liquid. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours.
Pour the cabbage and its liquid into a clean ceramic crock or tall glass container. Top the cabbage with a clean plate that just fits inside the crock. Place a glass or ceramic bowl on the plate and put a heavy can in the bowl the cabbage should be completely submerged in its brine by at least a 1/2 inch. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.
Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid. Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface. If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.
- 10 cups cubed seeded rye bread (1/2- to 1-inch pieces)
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onions
- 2 cups chopped apples
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley or 4 teaspoons dried
- 4 tablespoons unsalted butter
- 2-3 cups low-sodium broth
- ½ cup shredded Gruyère cheese
- ½ cup sauerkraut, rinsed, squeezed dry and chopped
- ½ teaspoon ground pepper
Preheat oven to 275 degrees F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onions and apples cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add parsley and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, cheese, sauerkraut and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.
How to make slow cooker sauerkraut and sausage
This will soon become a favorite easy crock pot recipe for dinner or parties.
1. First, spray your crock-pot with cooking spray or line it with a slow cooker liner.
(Love those liners! Since I started using them, I don’t have to soak and scrub my crockpot any more!)
2. Pour the sauerkraut including the juice into a 6-quart or larger slow cooker.
3. Add the sliced sausage, potatoes, and apples to the crock.
There’s no need to peel either the red potatoes or the Granny Smith apples. Just chop them up into bite-sized pieces
4. Add the juice, vegetable or chicken broth, brown sugar, salt, and black pepper. Stir to mix ingredients.
5. Cover and cook this slow cooker sausage and sauerkraut recipe on Low 6-7 hours or High for 3-4 hours.
6. Stir the sliced sausage, sauerkraut, apples, and potatoes before serving.
Refrigerate any leftovers in an airtight container. The next day heat up the leftovers in the microwave.
- 1 tablespoon vegetable oil
- 12 ounces fully cooked chicken-apple sausage links, cut into 1/2-inch slices
- 1 tablespoon unsalted butter
- 1 small yellow onion, thinly sliced
- 2 medium apples, peeled, cored and thinly sliced
- 1 16-oz. jar sauerkraut, drained and rinsed
- 1 tablespoon cider vinegar
- 1 teaspoon packed light brown sugar
Warm oil in a large skillet over medium heat. Add sausage and cook, stirring occasionally, until browned, about 4 minutes. Remove to a plate using a slotted spoon.
Melt butter in same skillet over medium heat and add onion. Cook, stirring, until translucent, about 4 minutes. Stir in apples and cook until tender, about 5 minutes. Return sausage to skillet, along with sauerkraut, cider vinegar and sugar. Stir to combine. Cook, stirring, until warmed through, about 2 minutes. Season generously with pepper, then serve.
Ingredients Sauerkraut Hessen Style
4 cured Frankfurter ribs – Recipe How to make Frankfurter Ribs –
750 g Sauerkraut
3 bay leaves
8 juniper berries
pepper, salt to taste
1 tbsp clarified butter
250 ml vegetable broth – How to make Vegetable Broth –
200 g apple sauce
250 ml apple cider (original recipe is using Frankfurter Äppelwoi)
corn starch (optional)
sugar if necessary
Of course this Box contains Sauerkraut & Mustard
Easy Sausage Bake With Sauerkraut and Apples
This is a tangy sausage and sauerkraut dish that reflects the hearty meals loved by German or Polish families. Rest assured, this is something your family will enjoy, too. You can serve this sauerkraut dish with hot baked biscuits or crusty rolls.
If you go entirely by the recipe, then this dish is on the sweet side with light brown sugar added. But, if you are not a big fan of sweetness, you can let the apples and apple juice be the sweetener and omit the sugar altogether. Although, as is, this sweetened sauerkraut dish is a good introduction for those who have never had the wonder that is fermented cabbage.
Another great thing about this dish is that every ingredient in this dish is cooked already. Since the sausage is smoked, you should not be concerned that you would be serving underprepared meats or other ingredients.
This is a great dish for an Oktoberfest party or any fall or wintertime festivities. If you are hosting an event with a German or Eastern European theme, then take a look at Paula's smoked sausage stew to serve alongside this baked sauerkraut dish.
In Poland, the equivalent to this dish is called kielbasa kapusta. Kapusta is the Polish word for "cabbage." The braised cabbage is often flavored with mushrooms, onion, or garlic, and other seasonings like bay leaf and paprika.