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Recipe: Roasted Sausage and Sauerkraut

A classic Eastern European dish made quick and easy- from Russ Crandall of The Domestic Man.

Roasted Sausage And Sauerkraut Ingredients

  • 2 (13 ounce) packages smoked kielbasa sausage, cut into bite-size pieces

  • 1 medium onion, thinly sliced

  • 1 (32 ounce) package sauerkraut, drained

  • 1 tablespoon olive oil

  • 1 tablespoon butter, melted

  • teaspoon black pepper

  • teaspoon caraway seeds

  • 2 green apples, coarsely chopped

  • Salt to taste

  • Reynolds Wrap Heavy Duty Aluminum Foil

How to Make Roasted Sausage And Sauerkraut

  1. Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Aluminum Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes.

  2. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.

Roasted Sausage And Sauerkraut Nutritions

  • Calories: 769.4 calories

  • Carbohydrate: 24.4 g

  • Cholesterol: 140 mg

  • Fat: 62.9 g

  • Fiber: 7.9 g

  • Protein: 25.8 g

  • SaturatedFat: 28.8 g

  • ServingSize:

  • Sodium: 3084.7 mg

  • Sugar: 15.3 g

  • TransFat:

  • UnsaturatedFat:

Roasted Sausage And Sauerkraut Reviews

  • I have been making this dish for years but from a Polish point of view we have always called it Kapoosta and always cut up the bacon and onion sauted it in a pan then rinse the sauerkraut and added that but always used little Smokies and let the bacon grease and all of that cook together with a little bit a water then boil the noodles and mix it all together. From start to finish it takes less than an hour to make you dont want to cook the bacon too fast because you dont want burnt bacon grease

  • Not wanting to deal with all that foil, I threw all the ingredients into my slow cooker and cooked on low for about four hours. It was great and I will definitely make again but may add a potato to the mix. I warmed up some good Jewish Rye bread and had a great meal along with left-overs.

  • Great but fry up some pieces of bacon and onions add 1-2 tablespoons of brown sugar add to the saurkraut. I too have been making this for many years and is requested by many

  • I have always found manufacturers recipes good, as they want to showcase their product. Timing, however, was so way off in this that not until I finally stuck the whole mess in a pot and cooked it for forty five extra minutes was it adequately done. I wouldnt make it again or at least not this way.

  • I used this recipe as a base and added ingredients from a couple other recipes and got creative with one or two other additions. First I drained the sauerkraut , but I did not rinse it. I sauted the onions and chopped garlic in butter then added the sauerkraut and stirred. Then I added a cup of white wine, 1-2 cups of apple juice, garlic pepper, celery seeds, crushed red pepper seeds and brown sugar (approx. 1T) and the sausage to the pan and mixed well. I place the pot/skillet in the oven and baked for 45-60 minutes. Hubby and I enjoyed it...definitely a keeper.

  • Followed recipe pretty much exactly and was very good. May make again and would add bacon as others suggested. Corn went well on the side. Was cheap (under USD10) and easy to make.

  • Ecellent, my daughter loved it and we will make it again and again. Left out the caraway seeds and used farmers sausage.

  • We love sauerkraut, so we were excited to try it. All we had on hand was Andouille Sausage,so we used that. It was very good. The Caraway seeds were a key ingredient. We also diced the onions. Will definitely make this recipe again.

  • I didnt use the foil method -- just cooked on top of the stove. The apple and onion softens the sharpness of the sauerkraut, and its a perfect flavor combo. I followed other reviewers advice and added some bacon. Delish I cant wait to make this again

  • Recipe is great as it is..

  • We loved it

  • Very tasty -- the only thing I would change when I make it again is to chop up the onions instead of slicing them because I dont like large pieces of onion in my food .... otherwise I enjoyed it One change I made (because Id already bought them) was to use Lil Smokies and cut them in half which turned out just fine

  • Wonderful Wouldnt change anything. Easy and delicious comfort food.

  • I made this with some revisions, not because I thought the recipe needed any adjustment, just wanted to incorporate what I had on hand. The biggest difference was that I added one chopped apple AND one chopped zucchini from my garden. Everybody loved it, including the finicky kids I also made some seasoning substitutions, again because of what was on hand. I didnt have caraway seeds, and did NOT want to use fennel. Used herbes de Provence instead, worked great Trying it again tonight with caraway seeds... but I wont give up the zucchini

  • I made this for my husband because he loves sauerkraut and kielbasa whereas I dont. He thought it was very good but something was missing. He helped it along with spicy mustard which turned me off even more but said it tasted better with it. Its definitely an easy enough dish to prepare but Im not sure Ill bother making it again.

  • Only had 13 oz beef kielbasa but followed the rest of the recipe exactly. It was very good, even with only half the amount of sausage. I will make it again adding bacon, as recommended by other reviewers.

  • Used turkey kielbasa, was easy and delicious. Paired it with roasted acorn squash ( on the same sheet pan ).Will definitely make again.

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