Smoked Sausage and Sauerkraut2002-06-24
- Course: Main Dishes
- Yield : 6 servings
- Servings : 6 servings
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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One of the most delicious sauerkraut and smoked sausage dishes you can find. This was one of Lilo’s children’s favorite recipes growing up and one of mine when I visited.
- 4 (14 oz) cans Bush Bavarian Style Sauerkraut or Clausen Jar Sauerkraut
- 3 large yellow onions
- 3 large apples
- 2 packages Savoy or other smoked sausage
Cut the onions in half. In a medium saucepan boil the onions until they are tender and clear. Peel and core the apples. In the same water with the onions, boil the apples until tender.
Take two cans of the sauerkraut and strain the juice through a colander. Then rinse the sauerkraut. The remaining sauerkraut will not be diluted. This makes a nice balance in the acidity of the dish.
In a medium roaster, start with the onions and apple on the bottom. Add as layers on top of the onion and apple, the sauerkraut and the sausage. On a low to medium-low heat on the stovetop, simmer covered for 1 hour. (If you use the Clausen Jar, simmer for 1 1/2 hours as the cabbage sauerkraut is not completely cooked as it is with the Bush brand).
Every 10 to 15 minutes, rather than use a stirring action use a lifting action to keep the onions and apples from sticking and to have the ingredients blend in such a way that you still have a layered effect. If the mixture gets too dry, do add a little water. When serving scoop a little of the onion and apple with the sausage and sauerkraut.