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 the Fremont Company to see how sauerkraut is made.
- 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 taste
- 2 Granny Smith apples, peeled, cored and sliced 1/2 inch thick
- 1 tablespoon caraway seeds (optional)
Note: Best taste is achieved if prepared the night before serving.
- Heat oven to 325 F.
- In a large bowl, combine bacon, sauerkraut, smoked sausage, apple juice, brown sugar, apples and caraway seeds, 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.
More Pork and Sauerkraut Recipes
- Śmigus-Dyngus Casserole Recipe: This Polish-American recipe combines canned cream of mushroom soup, cooked noodles, smoked sausage and sauerkraut for a tasty and hearty casserole.
- Polish Hunter's Stew Recipe: Known as bigos, this combination of sauerkraut, mushrooms, fresh cabbage, sauerkraut, smoked and fresh sausage has been around since at least the 14th century.
- Slow Cooker Sausage and Kraut Recipe: This is an already easy-to-prepare dish that got even easier by cooking it in a slow cooker. Just set it and forget it.
- Dutch Sausage and Sauerkraut Sandwich Recipe: This is the Dutch answer to the American hot dog that is not served at football stadiums or street vendor style. Instead, you'll find it at refreshment stands at ice skating rinks in the dead of winter.