This Apple Onion Sauerkraut and Sausage is my 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.
- 3 Tbsps butter
- 2 medium apples
- 2 small onions
- 3 19 oz jars sauerkraut
- ½ cup brown sugar
- 1 cup beer
- 1 teaspoon black pepper
- 1 teaspoon caraway seeds
- 8 German sausages
- Peel and dice apples and onions. Heat butter in a dutch oven and saute onions and apples over medium/low heat until they are golden brown. This may take 15-20 minutes.
- Drain sauerkraut in a colander but DO NOT rinse.
- Add sauerkraut to the onions and apples. Sprinkle brown sugar over the pan and then stir well. Turn heat to low and add the beer, pepper and caraway. Stir occasionally. Add sausages on top of the sauerkraut mix.
- Heat for at least 20 minutes but you can leave it on low for up to 2 hours, stirring occasionally.