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!
What Makes This Special?
- This is a nice variation on a classic. Despite the apple and brown sugar, the final result was not noticeably sweet. The beer gives it a nice caramelized flavour.
- It is a fix-it-and-forget-it if you make it in the slow cooker.
- It feeds a crowd easily and economically.
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Chef's Tips
Be sure to watch your heat level - the onion and apple sugars will burn (learned this through experience) if your heat is too high during the caramelisation 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.
Suggested Menu
Apple Onion Sauerkraut and Sausages
German Potato Pancakes
Beer Batter Pretzel Sausages
Cream and Crumb Schnitz Pie
Wine Pairing
Beer is a rather obvious choice here, but wine lovers could go for a Riesling, Grüner Veltliner or Gewürztraminer.
Related Recipes
Apple Onion Sauerkraut and Sausage
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin Facebook TextIngredients
- 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
Instructions
- 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.
ralph hetke
I love this recipe
Margaret@Kitchen Frau
I love your addition of beer to the sauerkraut. I usually add apples and onions to mine, too, but never thought of the beer - I'm sure it adds another delectable layer of flavour. Thanks!
thewineloverskitchen
Hope you enjoy!
Sharon K.
I made this (with Potato Pancakes) for our Oktoberfest dinner and it was a 5* dish! The husband gave it rave reviews between bites and claimed leftovers for lunch the next day. This was a big hit for such a small effort I will definitely make it again.
thewineloverskitchen
Glad it was such a hit... it really is a big return on a little effort!
Cat
which type of beer do you recommend?
Carolyn Hetke
I usually use Coors because that is what we have on hand. I have used other Craft beers sometimes as well. I think any lager type would be fine.