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
Ingredients
- Cooking spray
- 1pound bacon (cut into 1/2-inch pieces and fried; reserve 2 tablespoons fat)
- 2pounds sauerkraut (rinsed and squeezed)
- 2pounds Polish sausage (smoked; cut into 1 1/2-inch pieces)
- 1cup apple juice
- ¼cup brown sugar (packed, more or less to taste)
- 2apples (Granny Smith; peeled, cored, and sliced 1/2-inch thick)
- 1tablespoon caraway seeds (optional)
Instructions
Step 1
Lightly grease a baking pan with cooking spray .Step 2
Heat oven to 325 F.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.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.Step 5
Cool in an ice-water bath and refrigerate overnight.Step 6
The next day, transfer it to a slow cooker. Heat on low, stirring occasionally, until ready to serve.