Smoked Sausage and Sauerkraut

6 servings Prep: 15 m Cook: 1 h 30 m Total: 1 h 45 m Beginner
5.0/5 (1)
Smoked Sausage and Sauerkraut
One of the most delicious sauerkraut and smoked sausage dishes you can find, layered with tender onions and apples. This was one of Lilo’s children’s favorite recipes growing up and one of mine when I visited—the balance of sweet apples, tangy sauerkraut, and smoky sausage is just perfect.

Ingredients

6 servings
  • 4 (14 oz) cans Bush Bavarian Style Sauerkraut or Clausen Jar Sauerkraut
  • 3 large yellow onions, peeled and halved
  • 3 large apples, peeled and cored
  • 2 (12-14 oz) packages Savoy or other smoked sausage
  • Water as needed

Step-by-Step Instructions

  1. In a medium saucepan boil the onions until they are tender and clear, about 15-20 minutes. In the same water with the onions, boil the apples until tender, about 10-15 minutes.
  2. Take two cans of the sauerkraut and strain the juice through a colander. Then rinse the sauerkraut. The remaining two cans of sauerkraut will not be rinsed or diluted. This makes a nice balance in the acidity of the dish.
  3. 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).
  4. Every 10 to 15 minutes, use a lifting motion (rather than stirring) to keep the onions and apples from sticking and to blend the ingredients while maintaining the layered effect. If the mixture gets too dry, add a little water. When serving, scoop a little of the onion and apple with the sausage and sauerkraut.

Common Problems and Solutions

Q: Why is my sauerkraut too sour?

A: Make sure you're rinsing two of the four cans as directed. If it's still too acidic for your taste, you can rinse three cans instead of two, or add a pinch of sugar to balance the tartness.

Q: Can I make this in the oven instead of stovetop?

A: Yes, cover tightly with foil and bake at 325°F for about 1 1/2 hours. Check occasionally and add water if needed to keep it from drying out.

Tips and Techniques

The lifting technique rather than stirring is key—it keeps the layers distinct so every serving has a good mix of all the flavors. Don’t skip boiling the onions and apples first; it mellows their flavors and ensures they’re tender throughout.

Ingredient Substitutions

  • smoked sausage: kielbasa or andouille
  • fresh apples: canned apple pie filling (drained)
  • yellow onions: white or sweet onions

Equipment Needed

  • Medium saucepan for boiling onions and apples
  • Medium roaster or Dutch oven with lid
  • Colander for rinsing sauerkraut

Historical Context

This dish bridges Louisiana’s German and Alsatian immigrant communities with traditional Cajun cooking methods. The addition of apples and the layering technique are classic German touches that found a home in South Louisiana kitchens.