Smoked Sausage Apples and Sauerkraut
Transform your dinner table with the hearty, comforting flavors of Smoked Sausage Apples and Sauerkraut. This one-pan wonder combines smoky, savory sausage with the tangy brightness of sauerkraut, perfectly balanced by sweet-tart apple wedges and caramelized onions. Enhanced with apple cider, whole grain mustard, and aromatic caraway seeds, each bite is a celebration of savory and sweet contrasts. Ready in under an hour, this rustic dish is as easy to prepare as it is delicious. Serve it alongside creamy mashed potatoes, crusty bread, or traditional pierogies for a soul-warming meal that’s perfect for cozy family dinners. Whether you’re craving comfort food or looking to try something surprisingly simple yet sophisticated, this skillet recipe delivers on all fronts.
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Recipe Information
Ingredients
- 1 lb smoked sausage
- 16 oz sauerkraut
- 2 medium apples (preferably Granny Smith or Honeycrisp)
- 1 medium onion
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp whole grain mustard
- 1 tsp caraway seeds
- 0.5 tsp black pepper
- 0.5 cup apple cider
- 1 tbsp butter
Instructions
Slice the smoked sausage into 1/2-inch thick rounds. Peel, core, and cut the apples into wedges, and thinly slice the onion.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sausage rounds and brown them on both sides, about 3-4 minutes per side. Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter and add the sliced onions. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and golden.
Add the apple wedges to the skillet and cook for 3 minutes, allowing them to soften slightly.
Stir in the sauerkraut, brown sugar, whole grain mustard, caraway seeds, and black pepper. Mix well to combine the flavors.
Pour in the apple cider and bring the mixture to a simmer. Nestle the browned sausage pieces into the sauerkraut mixture.
Cover the skillet with a lid, reduce the heat to low, and cook for 20 minutes, stirring occasionally to ensure even cooking.
Once the apples are tender, the sauerkraut is flavorful, and the sausage is fully heated through, remove the skillet from the heat.
Serve the dish hot, either on its own or paired with mashed potatoes, crusty bread, or pierogies for a full meal.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 338069 mg | 14699% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 78.2 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 324 mg | 25% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2482 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
