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Old fashioned sauerkraut casserole with polish sausage

Old Fashioned Sauerkraut Casserole Recipe

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This vintage sauerkraut casserole with Italian sausage and apples is a country dish rooted in the German and Polish home cooking traditions of Midwestern communities. Polish sausage is browned with onion in a skillet, combined with undrained sauerkraut, quartered apples, brown sugar, and caraway seeds, then baked covered at 350°F for one hour. The result is tangy, sweet, and savory with a braised richness that develops entirely in the oven. Leftovers taste better the next day. This is cold-weather cooking at its most straightforward.

  • Total Time: 1 Hour 30 Minutes
  • Yield: 8 Servings 1x

Ingredients

Units Scale
  • 1 pound Polish sausage, cut into 1-inch slices
  • 1 large onion, chopped
  • 2 medium apples, peeled and quartered
  • 1 can (27 ounces) sauerkraut, undrained
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 2 teaspoons caraway seeds
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 350°F.
  2. In a large skillet over medium heat, cook the sausage slices and chopped onion together, stirring occasionally, until the sausage is browned on at least one side and the onion is softened and translucent. Drain excess fat from the skillet.
  3. Transfer the sausage and onion to a large bowl. Add the quartered apples, undrained sauerkraut, water, brown sugar, and caraway seeds. Stir to combine.
  4. Transfer the entire mixture to a 2.5-quart baking dish. Cover tightly with a lid or heavy-duty aluminum foil, sealing the edges completely.
  5. Bake at 350°F for 1 hour, until the sausage is fully cooked through, the apples have softened, and the braising liquid is bubbling at the edges.
  6. Garnish with fresh parsley if desired. Serve hot with the braising liquid spooned over each portion.

Find it online: https://recipe-rewind.com/sauerkraut-casserole-with-polish-sausage-and-apples/

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