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Sausage with Cider-Braised Sauerkraut Recipe

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Sausage with Cider-Braised Sauerkraut Recipe

Sausage with Cider-Braised Sauerkraut Recipe

Recipe Photo (c) John Mitzewich
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

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.
User Reviews

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 5 out of 5
Awesome and easy, Member DoreenHernandez

Family loved it and sauerkraut can be tough for kids. I added 2 apples, diced to flavor sauerkraut to. Wonderful and easy!!!

0 out of 0 people found this helpful.

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