Sausages and Sauerkraut With Apple

By Marian Burros

Published March 9, 1982

Total Time
35 minutes
Rating
4(80)
Comments
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Ingredients

Yield:4 servings

  • 1 quart sauerkraut from jar or bag (not canned), washed and drained

  • 1 large apple, peeled if desired, cored and sliced thin

  • 1 tablespoon caraway seeds, crushed

  • 2 tablespoons vegetable oil

  • 1 tablespoon butter

  • 1 pound bratwurst, sliced thick

  • ½ cup white wine

  • 8 small pitas

  • Dijon mustard

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

46 grams carbs; 92 milligrams cholesterol; 686 calories; 23 grams monosaturated fat; 5 grams polyunsaturated fat; 14 grams saturated fat; 45 grams fat; 9 grams fiber; 2199 milligrams sodium; 23 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Saute sauerkraut, apple and caraway in hot oil in large pot over low heat for a couple of minutes. Cover and continue cooking over low heat about 20 minutes.

  2. Step 2

    Heat butter in saute pan; cook bratwurst in butter until it browns on both sides. Pour off excess fat and add wine. Cook quickly until wine evaporates.

  3. Step 3

    Arrange sauerkraut on platter, surrounded by bratwurst. Serve with heated pitas and Dijon mustard.

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Ratings

4 out of 5
80 user ratings
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Comments

Brenda in Montana

Saute onions before the sauerkraut.

J Boyce

My Dad used to make something like this for breakfast when we'd had sauerkraut the night before. He'd cook a couple of slices of bacon to almost crisp, drink and crumble them; mix the leftover sauerkraut with sliced onion and fry the mix until it began to caramelize, then toss in some grated "hard" apple (like a Granny Smith) and when sauerkraut, onions and apple were well browned, toss the bacon back in to warm up again, and "voila!", with my Mom's Bisquick pancakes we had breakfast.

Meme Sweets Runyon

I also added pre-sauteed onions and doubled the apple slices. Delicious and light. This gets 5 stars and is simple to make.

Tina

Made this last night but substituted Conecuh smoked sausage (made in Evergreen, Alabama, and a cult favorite here in the South). We loved it! Decided to forego the pita because that seemed like an unusual combination and went with roasted potatoes instead. And for the apple I used a Mutsu variety grown one county over (similar to a Granny Smith, but not quite as tart). A keeper that will be in our Fall menu rotation!

Adrienne

I used vegan field roast sausages. Delicious

J Boyce

My Dad used to make something like this for breakfast when we'd had sauerkraut the night before. He'd cook a couple of slices of bacon to almost crisp, drink and crumble them; mix the leftover sauerkraut with sliced onion and fry the mix until it began to caramelize, then toss in some grated "hard" apple (like a Granny Smith) and when sauerkraut, onions and apple were well browned, toss the bacon back in to warm up again, and "voila!", with my Mom's Bisquick pancakes we had breakfast.

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