Don’t start this recipe unless you have several hours to devote to it — perfect for a football Sunday! We had picked up some German sauerkraut recently and paired it up with some kielbasa for this fantastic fall dish. Sauerkraut cooked low and slow with caraway seeds, brown sugar, and diced apples yielded an appetite-building aroma that filled the house. I would recommend that the bacon be cooked and removed to a paper towel before browning the onion. They just didn’t quite cook at the same pace and required a lot of attention to get them in and out of the pan at the right time. Brown up the sausage, turning to get all sides, and combine all ingredients before transferring to a 9″ x 13″ pan. Sit back for an hour and enjoy some family football time . . . then, serve up this delicious combination of fall flavors. Happy Octoberfest!!
SAUSAGE AND SAUERKRAUT (Serves 5)
- 2 pounds sauerkraut, rinsed and drained
- 1 tablespoon caraway seeds (optional)
- 1/4 cup brown sugar
- 1 apple, diced
- 1/2 pound bacon, cut into 1-inch pieces
- 1 large onion, chopped
- 1-1/2 pounds kielbasa sausage, cut into 1-inch thick slices
- 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.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
- 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.
- Bake in the preheated oven until bubbling, about 1 hour.