Sausage with Apple Sauerkraut
Gluten Free Living – 2025
Sausage with Apple Sauerkraut is another of the delicious kielbasa and sauerkraut recipes I tried out and enjoyed last spring. I know, I’ve had so many recipes to post up that I’m just getting around to posting this one up now–almost a year later! This one has a slightly different take than the others: it includes fennel seed along with caraway seeds and it uses shredded apples instead of diced along with apple juice to give it wonderful flavor.
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Sausage with Apple Sauerkraut is a quick 30-minute dinner recipe that’s perfect for nights when you’re really pressed for time. I like Polish Sausage and sauerkraut anyway. And the recipe calls for apples as well as apple juice, those ingredients take the bitterness out of the recipe. I always rinse and drain sauerkraut anyway before using. That also takes out any excess brine that produces a more pungent flavor.
If you enjoy Polish sausage, sauerkraut and apples, you’ll really enjoy them in this delicious mixture. And the recipe reheats wonderfully too, just in case you have leftovers. Caramelizing the onions before adding the other ingredients adds an extra punch of flavor to the recipe that can’t be beat. Enjoy.
Sausage with Apple Sauerkraut is a quick and easy 30 minute dinner recipe!
Caramelized onions, fennel seed and caraway seeds flavor this dish marvelously.
While the onions are caramelizing, you slice up the Polish sausage and grate the apples, saving time and making this a great week night dinner option.
Here’s what I did.
I used these ingredients.
Slice onion and add to a skillet with butter over medium heat.
While onions are sautéing, grate apples.
Place shredded apples in a mixing bowl.
Toss apples with lemon juice.
While onions are browning, slice the Polish sausage and set aside. Brown onions about 15 minutes.
Add apples, sauerkraut, apple juice, caraway seeds and fennel seed to the onion mixture.
Stir to combine and heat to a boil; reduce heat; cover and cook for 5 minutes.
Add sliced Polish sausage and heat through an additional 10 minutes.
Serve!
Garnish with fresh apple slices, if desired.
I used the healthiest Polish Sausage I could find: without nitrates, preservatives and a lot of the harmful chemicals most main line brands use in their food these days.
Those who grew up eating sauerkraut are sure to enjoy this delicious recipe.
Here’s the recipe.
SAUSAGE WITH APPLE SAUERKRAUT
(Recipe from Taste of Home, Annual Recipes, 2007, pg. 289)
Sausage with Apple Sauerkraut
Equipment
- 1 12 or 14-inch skillet with lid
- 1 colander to rinse and drain the sauerkraut
- 1 grater
- 1 sharp knife
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 cutting board
Ingredients
- 1 large sweet onion sliced
- 3 tbsp. salted butter
- 2 medium Gala apples peeled, cored and shredded
- 1 tbsp. lemon juice
- 32 oz. jar sauerkraut rinsed well and drained
- 1/2 cup apple juice
- 1 tsp. caraway seeds
- 1/2 tsp. fennel seeds
- 16 oz. pkg. smoked Polish sausage cut in 1/4-inch slices
Instructions
- In a large skillet, sauté onion in butter for 15 minutes or until onions become lightly browned.
- While onion is sautéing, grate apples and slice sausage; set aside.
- In a mixing bowl, toss grated apples with lemon juice.
- Make sure the apples get good coverage.
- Add apples, rinsed and drained sauerkraut, apple juice, caraway seeds and fennel seeds to the onions.
- Bring mixture to a boil; then reduce heat.
- Cover and simmer for 5 minutes.
- Add Polish sausage and heat through an additional 10 minutes.
- Serve.
Notes
Recipe from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Sausage with Apple Sauerkraut was so easy to whip up and it reheated wonderfully.
While I used Polish sausage, any kind or flavor of kielbasa can be used.
This gluten free recipe really is delightful. I tried over 12 different kinds of sausage with sauerkraut recipes last spring and this is the only one that included fennel seeds. It was a really tasty addition in my opinion.
You may also enjoy these delicious recipes!
Polish Kraut and Apples
Sauerkraut and Sausage
Pork Chops with Caraway Cabbage
