This smoked Polish sausage and sauerkraut recipe can be doubled, tripled, quadrupled and still be tasty. It's perfect for potlucks and tailgating, Super Bowl parties and family reunions, or just dinner with the family.
It's best cooked the night before and then warmed in a slow cooker for serving
Take this virtual tour of a sauerkraut factory.
View this larger image.
Makes 6 to 8 servings of Polish Smoked Sausage and Sauerkraut
It's best cooked the night before and then warmed in a slow cooker for serving
Take this virtual tour of a sauerkraut factory.
View this larger image.
Makes 6 to 8 servings of Polish Smoked Sausage and Sauerkraut
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 pound bacon, cut into 1/2-inch pieces and fried, reserve 2 tablespoons fat
- 2 pounds sauerkraut, rinsed and squeezed
- 2 pounds smoked Polish sausage, cut into 1 1/2-inch pieces
- 1 cup apple juice
- 1/4 cup packed brown sugar, more or less to tate
- 2 Granny Smith apples, peeled, cored and sliced 1/2 inch thick
- 1 tablespoon caraway seeds (optional)
Preparation:
Note: Best taste is achieved if prepared the night before serving.
- Heat oven to 325 degrees. Combine all ingredients and transfer to a baking pan that has been lightly coated with cooking spray. Bake covered for 1 hour (1 1/2 hours if you double the recipe), stirring after 1/2 hour, and adding more apple juice if necessary. Cool in an ice-water bath and refrigerate overnight.
- The next day, transfer to a slow cooker and heat on low, stirring occasionally, until ready to serve.
