Ingredients for Sausage And Sauerkraut
- 1 lb sauerkraut
- 1 lb polish sausage
- 1 tsp caraway seeds
- 1 beef bouillon cube
- ½ cup dry Chablis
- 1 medium apple
- 1 medium onion
- 2 cups water
- fresh parsley (optional garnish)
- sour cream (optional garnish)
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How to Make Sausage And Sauerkraut
- Rinse 1 lb sauerkraut thoroughly under cold water to remove excess salt and drain very well.
- In a large saucepan or Dutch oven, combine the drained sauerkraut, 2 cups water, 1 beef bouillon cube (or 1 tbsp bouillon granules), 1 tsp caraway seeds, ½ cup dry Chablis (or white wine), 1 medium apple (peeled, cored, and diced), 1 medium onion (chopped), and 1 lb kielbasa sausage (sliced or chopped).
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 45 minutes, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld.
- Taste and adjust seasoning as needed. Serve hot, optionally garnished with fresh parsley or a dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
37g
Fat
59g
Carbs
6g
