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Polish Kraut and Apples Recipe

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This recipe for Polish Kraut and Apples is from Recipes From Across the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14-oz) Sauerkraut, rinsed and well drained

1 package ( 16-oz) Polish Kielbasa or smoked sausage, cut into large chunks

3 medium tart cooking Apples, peeled, cored, & cut into eighths

1 medium Onion, chopped

½ cup Brown Sugar, packed

1 t. Caraway Seeds

¼-½ t. Black Pepper

¾ cup Apple Cider or juice

1-2 T. butter

Thyme and Sage are good additions as well
Directions:
Directions:
First of all, I personally perfer to brown my sausage and onions before adding to the slow cooker. It adds a lot of flavor to the dish, even de-glazing the pan with the Apple Cider. This is not part of the recipe but, I think it improves it.

1. In a medium to large skillet over medium heat melt the butter. Add the sausages browning for a couple of minutes on all sides. Set aside, add the onions & season with sea salt.

2. Place half of the sauerkraut in an ungreased slow cooker. Top with Sausage and onions, apples, brown sugar, caraway seeds, black pepper, spices if desired. Top with remaining sauerkraut.

3. Pour the ¾ - 1 cup of apple cider into the skillet you browned the meat & onions in over medium heat. Using a wooden spoon, as the cider warms scrap off all the brown bits from the bottom of the pan. When the cider is warm and pan cleaned off pour the cider over the Sauerkraut in the slow cooker.

4. Cover and cook on low for 4-5 hours or until apples are tender.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a Wonderful fall dish that I serve with mashed potatoes & rye bread.

 

 

 

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