Sometimes, real life and blogging do not mesh well. In today’s case, I made this recipe for dinner, and it was so delicious that we ate all of it before I realized I’d forgotten to take a “finished” picture :) As problems go, this is one I’m happy to have.
This recipe is not dissimilar to the Apple and Sauerkraut Sausage recipe I posted a while back, but I think I prefer this one: today’s recipe has potatoes, and uses less sugar. In addition, the apple in this recipe is grated, rather than sliced, so it “vanishes” into the kraut, leaving behind only a gentle sweetness. I enjoy the tart taste of sauerkraut, and it’s nice when the recipe doesn’t mask it too much. Definitely a good skillet dinner for those busy weeknights!
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/4 cup chopped green pepper
- 1 large apple, peeled, cored, and grated
- 2 tablespoons brown sugar
- 1/2 teaspoon caraway seeds
- 12 small red potatoes, washed and sliced in half
- 1 1/2 cups sauerkraut, drained, rinsed, and packed
- 1 pound smoked beef sausage or kielbasa, sliced into 2-inch pieces
In a large skillet, sauté the onion and green pepper in the butter over medium heat until tender.
Add the apple, brown sugar, caraway seed, potatoes, and sauerkraut, and mix well.
Place the sausage on top of the sauerkraut mixture.
Cover and cook over medium-low heat for 30 minutes.
Click here for a print-friendly version.