Polish Smoked Sausage and Sauerkraut

Polish Smoked Sausage and Sauerkraut

Enjoy a simple smoked Polish sausage and sauerkraut recipe with apple juice, Granny Smith apples, and bacon—perfect for a potluck or tailgating.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Lightly grease a baking pan with cooking spray .
  2. Step 2

    Heat oven to 325 F.
  3. Step 3

    In a large bowl, combine bacon, reserved bacon fat, sauerkraut, smoked sausage, apple juice, brown sugar, apples, and caraway seeds, if using. Transfer to the prepared baking dish.
  4. Step 4

    Cover and bake for 1 hour (1 1/2 hours if you increase the recipe). Stir after 30 minutes, and add more apple juice, if necessary.
  5. Step 5

    Cool in an ice-water bath and refrigerate overnight.
  6. Step 6

    The next day, transfer it to a slow cooker. Heat on low, stirring occasionally, until ready to serve.