This sausage with cider-braised sauerkraut recipe is an example of old-world cooking at its best. The smoky sausage and sweet/tangy cabbage trade flavors and the results are wonderful. This sausage recipe is great for both a cold weather dinner, and in a bun for a summer picnic.
Makes 8 Sausages with Cider-Braised Sauerkraut
Makes 8 Sausages with Cider-Braised Sauerkraut
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 2 tbsp butter
- 8 Polish-style or other smoked sausages (almost any sausage will work in this recipe)
- 1 large onion, sliced
- 1 tsp caraway seeds
- 4 cloves minced garlic
- 1/2 tsp salt, or to taste
- 1/2 tsp fresh ground black pepper
- 2 (15-oz) cans sauerkraut, rinsed and drained
- 2 cups apple cider or juice
- hot mustard, optional
Preparation:
Melt the butter in a Dutch oven over medium heat, and add the sausage. Brown on both sides and remove to a plate. Add the onions and cook until they soften, about 5 minutes. Rinse the sauerkraut in cold water, and drain well. Add to the onions along with the caraway, garlic, salt and pepper. Cook, stirring for 3 minutes and then add the apple juice.
Top with the sausage, cover and place in a preheated 325 degrees F. oven for 40 minutes. When done, serve sausage over the braised sauerkraut with hot mustard if desired.
Top with the sausage, cover and place in a preheated 325 degrees F. oven for 40 minutes. When done, serve sausage over the braised sauerkraut with hot mustard if desired.