Kielbasa and Sauerkraut

Sauerkraut

Kielbasa and Sauerkraut

1 tablespoon canola oil

1 onion, sliced

2 cloves garlic, sliced

2 baking apples, peeled, cored, and sliced

1 bag (16 ounces) sauerkraut, drained

1 cup white wine

1 tablespoon grainy or French mustard

Salt and pepper to taste

2 pieces (12 ounces each) kielbasa, cut into 2 inch pieces

  1. Preheat oven to 350 degrees
  2. In a flameproof casserole over medium-high heat, heat the oil.  Add onion, garlic and one of the apples.  Cook, stirring, for 10 minutes or until the onion is beginning to brown.
  3. Stir in the wine, sauerkraut, mustard, salt and pepper.  Arrange sausages on top.  Bring to a boil.  Transfer to the oven and roast for 45 minutes, or until sausages are well browned.  I always remove at 45 mins, even though the  sausages usually are not well browned.
  4. Remove pan from oven and stir in the remaining apple.
  5. Serve with mashed potatoes or noodles.   Klaus just likes rye bread with it…

As for the sauerkraut, I just avoid the canned.  I generally buy it in a plastic bag near the knockwurst in the grocery store.  I think this time I used Dietz and Watson, although I am sure other brands are fine

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