Best Sausage Sauerkraut Apples Recipes

SAUSAGE, SAUERKRAUT & APPLES

Steps:

• Rinse sauerkraut and squeeze dry.
• Cut sausage into 2-inch pieces.
• Put 1/2 the sauerkraut in the slow cooker.
• Add the sausage pieces on top.
• Continue to layer remaining ingredients in slow cooker in the order listed.
• Top with remaining sauerkraut.
• Do not stir the layers.
• Cover.
• Cook on high 4 hours, or low 6-7 hours.
• Stir before serving.

SMOKED SAUSAGE, APPLES AND SAUERKRAUT

Steps:

• In a large skillet, brown smoked sausage in olive oil, add onions and cook for 3 minutes.
• Arrange all ingredients around sausage in skillet and cook over medium heat 30-40 minutes or until juice has cooked down.
• If kraut still has a sour taste, add more brown sugar to suit your taste.

SAUSAGE WITH SAUERKRAUT, APPLES, AND BOK CHOY

Steps:

• In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.
• Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.
• Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.
• Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.

POLISH SAUSAGE AND SAUERKRAUT WITH APPLES.

Steps:

• Add oil to medium skillet. Over medium heat sauté apples, onions and caraway seeds until onion turn opaque. About 10-12 minutes.
• Dice sausage into 1/2 inch pieces and add to skillet. Stir well. Heat for 8 -10 minutes or until sausage is warm.
• Drain sauerkraut well. Add sauerkraut and stir well. Cover and turn down heat to low.
• Cook on low for 10 minutes. Stir to prevent burning. Serve hot with a little shot of mustard on the side. Enjoy.

SAUSAGE WITH SAUERKRAUT, APPLES, AND BOK CHOY RECIPE | EPICURIOUS.COM

Steps:

• In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.
• Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.
• Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.
• Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.