I have a new favourite sauerkraut recipe! I used to only make a savoury sauerkraut – without apples because I found it too sweet. This recipe changed all that!
I may be getting to set in my ways. Many of the recipes I have shared are family favourites and I hesitate to fiddle with ‘perfection’. It is not that I don’t enjoy trying new things but I am often disappointed when I try a new variation and it doesn’t even begin to compete with the family favourite.
I am glad I experimented this time. Despite the apple and brown sugar the final result was not noticeably sweet. The beer gives it a nice caramelized flavour.
Be sure to watch your heat level – the onion and apples sugars will burn (learned this through experience) if you heat is too high during the caramelization period. If you plan to leave the entire mixture on the stove for the 2 hour version you will want to be sure the burner is on the lowest setting. Alternatively- be safe and put the whole mixture into your slow cooker after you brown the onion and apple.
I used a mixture of German sausages – Oktoberfest and Grill’ems.