One Pot Kielbasa & Apples is one of my family’s favorite German/Polish inspired meals. The apples help cut the sourness of the sauerkraut by adding just the right amount of sweetness to the dish.
Sauerkraut and Sausages with Apples can be made using any fully-cooked sausage like Kielbasa, Bratwurst, or Knockwurst, although I usually make it with Kielbasa.
The apples in this recipe balance the sourness and richness of the sauerkraut and sausages.
Kielbasa is a tradition in my family for the Easter holiday. Although I prepare the Kielbasa different for our Easter celebration, I use leftover Kielbasa to create this comforting One Pot Kielbasa & Apples recipe.
This dish would also be great for Oktoberfest gatherings. (Fun fact: Did you know Oktoberfest in Germany actually starts during the month of September?) Pair this dish with mashed potatoes or Perogies and a side of brussels sprouts, and you’ll have yourself the perfect Oktoberfest inspired dinner!
The caraway seeds are optional, but a favorite flavor of mine. Caraway adds that earthly flavor and is found in many German/Polish dishes. The apples in this recipe balance the sourness and richness of the sauerkraut and sausages.
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One Pot Kielbasa & Apples
One Pot Kielbasa & Apples is one of my family's favorite German/Polish inspired meals. The apples help cut the sourness of the sauerkraut by adding just the right amount of sweetness to the dish.
Ingredients
- 1 lb Kielbasa cut thin on the diagonal
- 1 tsp Olive Oil
- 1 large Onion cut in 1/2 and sliced
- 2 Granny smith or Galla apples Peeled, cored and sliced
- 1 lb Sauerkraut drained bag or jar
- 1 12 oz bottle Hard cider or Apple Cider
- 1 tbsp Caraway seeds
Instructions
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In a large pan add oil and Kielbasa. Brown the Kielbasa on both sides.
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Remove Kielbasa from pan and set aside.
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Add the onions to the pan and sauté until they start to become translucent and a little golden.
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Add the apples and sauté until they take on a little color.
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Add remaining ingredients and the Kielbasa back to the pan. Mix well.
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Simmer for 20-30 minutes covered.
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If it starts to get a little dry, add a dash of stock to keep moist.
Recipe Notes
Serve with potatoes or Perogies. Brussel sprouts work well with this recipe as a vegetable side dish. Use Gluten-Free Perogies to keep dish gluten-free.