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Sausage and Sauerkraut

Sausage and Sauerkraut

  • Prep

    15 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 35 m
DOEMARK

DOEMARK

This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 62.3 g
  • 96%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 2702 mg
  • 108%

Based on a 2,000 calorie diet

Directions

  1. Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  3. Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
  4. Bake in the preheated oven until bubbling, about 1 hour.
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Reviews

nikkic
81

nikkic

11/5/2010

Why do people like Dee say they made a recipe but the completely change all the main ingredients? Then they say it's not good. I made it and it's very good. I don't like caraway seed, so I left that out, but that was optional. Serving suggestions by the original poster are exactly right on.

Kristal R.
55

Kristal R.

10/25/2010

Great dish. I made the recipe as described, but cooked in it in the slow cooker, and added 1/2 cup apple juice so it wouldn't dry out. Will make again.

Kevin
30

Kevin

10/20/2010

Great recipe! Our whole family enjoyed this dish. I would definitely recommend using the caraway seeds.

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