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Sausage and Sauerkraut

Sausage and Sauerkraut

There's something deeply satisfying about a meal that practically cooks itself while filling your home with rich, savory aromas. This sausage and sauerkraut dish is exactly that — a hearty, old-fashioned recipe rooted in Central European cooking that has stood the test of time for good reason. 
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 6

Ingredients
  

  • 2 pounds sauerkraut rinsed and drained
  • 1 tablespoon caraway seeds Optional
  • ¼ cup brown sugar
  • 1 apple diced
  • cooking spray
  • ½ pound bacon cut into 1-inch pieces
  • 1 large onion chopped
  • 1 ½ pounds kielbasa sausage cut into 1-inch thick slices

Instructions
 

  • Gather all your ingredients and prep everything before you begin — dice the apple, chop the onion, and slice the kielbasa if desired.
  • Add the sauerkraut, caraway seeds, brown sugar, and diced apple to a large saucepan over medium-low heat. Bring to a gentle simmer, then reduce heat to low. Cook for 2 hours, stirring occasionally, until softened and flavors have melded.
  • Preheat your oven to 325°F (165°C). Grease a 9x13-inch baking dish with cooking spray. In a skillet over medium heat, cook the bacon and chopped onion together for about 10 minutes until the bacon is nearly crispy and the onion is golden. Stir the bacon and onion mixture into the sauerkraut.
  • In the same skillet using the remaining bacon grease, cook the kielbasa sausage over medium heat for 10 to 15 minutes, turning occasionally, until browned on the outside. Stir the browned kielbasa into the sauerkraut mixture.
  • Spoon the entire sauerkraut and sausage mixture into the prepared baking dish. Bake uncovered in the preheated oven for about 1 hour, until the dish is hot, bubbling, and slightly caramelized around the edges. Serve warm.

Notes

 
  • Rinsing the sauerkraut before cooking is key — it cuts the sharpness and prevents the dish from being too salty.
  • For extra depth of flavor, splash in a few tablespoons of lager or dark beer while the sauerkraut simmers.
  • Leftovers store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • This dish tastes even better the next day once all the flavors have had time to develop overnight.
  • Serve alongside mashed potatoes, buttered egg noodles, or crusty rye bread for a complete meal.
 

Nutrition Facts

 
  • Total Carbohydrate: 29g
  • Dietary Fiber: 7g
  • Total Sugars: 20g
  • Protein: 25g
  • Total Fat: 62g
  • Saturated Fat: 26g
  • Cholesterol: 128mg
  • Vitamin C: 31mg
  • Sodium: 2702mg
  • Calcium: 84mg
  • Iron: 3mg
  • Potassium: 509mg