Tuesday, September 23, 2014

What's for Dinner?

Even if you're not a big fan of sauerkraut, you might enjoy this recipe for Polish Kraut and Apples. The recipe was given to me years ago by a sweet, older, dyed-in-the-wool Polish woman, and it's become one of our favorite Fall dishes.  The apples, brown sugar, and apple juice provide a balancing sweetness to the kraut - very tasty!


1 can 14 oz. sauerkraut, rinsed and drained 

1 lb. full cooked polish sausage or kielbasa, cut in thin slices

3 tart apples, peeled and cut into slices

1/2 cup packed brown sugar

1/2 t. caraway seed (optional)

1/8 t. pepper

3/4 cup apple juice

Place half of the kraut in a slow cooker.  Top with sausage, apples, brown sugar, caraway seeds, and pepper.  Add remaining kraut.  Poor apple juice over all; cover and cook for 4 - 5 hours or until apples are tender.  Stir halfway through cooking time.  

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