More sauerkraut? Can there ever be enough sauerkraut? I think it may be my favorite vegetable, after green beans and broccoli.
Several years ago, I wrote a letter to my German grandma asking her for recipes that call for sauerkraut. This was one that she sent me. She also sent me one for sauerkraut cake, which I have not had the gumption to try yet.
This is another super-easy sauerkraut recipe that’s really easy to fiddle around with. The variation below is mine–I added the mustard, but feel free to do what you like with it.
1 lb. Italian sausage links cut into 1 inch slices (I’ve also used bratwurst or bulk sausage)
1 large onion, chopped
2 apples, quarted and peeled (if you want to)
1 27 oz. can of sauerkraut (My casserole is pink because I used red cabbage kraut.)
1 C. water
1/2 C. packed brown sugar, or less if the apples are sweet
2 t. caraway seeds
1-2 T. mustard
snipped parsley, optional if you have it
Cook sausage and onion until the meat is brown and the onion is tender. Drain.
Stir in apple, kraut, water, brown sugar, caraway seeds, and mustard. You can also mix up the onion, kraut, water, brown sugar, and seasonings and place them in the dish. Then, you can artistically arrange the sausage and apples. That’s what I usually do.
Put into a 13/9″ baking dish.
Bake for 1 hour or until most of the moisture is gone. Garnish with parsley.
This is good with potatoes, of course.