Sausage and Sauerkraut.

Here’s a classic, cozy, and simple recipe for Sausage and Sauerkraut — perfect for the slow cooker, stovetop, or even oven-baked. This dish is hearty, tangy, and savory, and it’s amazing served with mashed potatoes, rye bread, or even on a hoagie roll.

🥘 Classic Sausage and Sauerkraut

🌭 Ingredients:

• 1½–2 lbs smoked sausage, kielbasa, bratwurst, or Polish sausage (sliced or whole)

• 1 (32 oz) jar or bag of sauerkraut, drained and rinsed slightly (rinse less if you like it really tangy)

• 1 medium onion, thinly sliced

• 1–2 apples, peeled and sliced or chopped (adds subtle sweetness)

• 1 tbsp brown sugar (optional, helps balance the tang)

• 1 tsp caraway seeds (optional, for authentic flavor)

• 1 tsp black pepper

• ½ cup chicken broth, beer, apple cider, or water

• 1 tbsp butter (optional, adds richness)

👩‍🍳 Instructions:

🐌 Slow Cooker Method:

1. Layer ingredients:

   • Place sauerkraut in the bottom of the Crock Pot.

   • Add sliced onions and apples on top.

   • Sprinkle in brown sugar, caraway seeds, pepper.

   • Add sausage on top (whole or cut into chunks).

   • Pour in broth (or beer/cider).

   • Dot with butter if using.

2. Cook:

   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until sausage is heated through and flavors are blended.

3. Serve:

   • Serve hot with mashed potatoes, mustard, rye bread, or pierogies.

🔥 Stovetop Method:

1. In a large skillet or Dutch oven, sauté onions in a bit of butter or oil until soft.

2. Add sauerkraut, apples, brown sugar, spices, and broth. Stir to combine.

3. Nestle sausages into the sauerkraut mixture.

4. Cover and simmer on low heat for about 30–40 minutes, stirring occasionally.

🔥 Oven-Baked Method:

1. Preheat oven to 350°F (175°C).

2. In a large casserole dish, layer sauerkraut, onions, and apples. Add brown sugar, spices, and broth.

3. Place sausage on top. Cover with foil.

4. Bake for 1 hour, remove foil, and bake an additional 15–20 minutes uncovered to brown the sausage slightly.

📝 Tips:

• Use fully cooked smoked sausage or kielbasa. If using raw bratwurst, brown it first.

• For more tang, don’t rinse the sauerkraut.

• Add a splash of apple cider vinegar or mustard for extra zing.

• Tastes even better the next day!