Sausages and Sauerkraut With Apple
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1quart sauerkraut from jar or bag (not canned), washed and drained
- 1large apple, peeled if desired, cored and sliced thin
- 1tablespoon caraway seeds, crushed
- 2tablespoons vegetable oil
- 1tablespoon butter
- 1pound bratwurst, sliced thick
- ½cup white wine
- 8small pitas
- Dijon mustard
Nutritional analysis per serving (4 servings)
686 calories; 45 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 46 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 23 grams protein; 2199 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute sauerkraut, apple and caraway in hot oil in large pot over low heat for a couple of minutes. Cover and continue cooking over low heat about 20 minutes.
- Step 2
Heat butter in saute pan; cook bratwurst in butter until it browns on both sides. Pour off excess fat and add wine. Cook quickly until wine evaporates.
- Step 3
Arrange sauerkraut on platter, surrounded by bratwurst. Serve with heated pitas and Dijon mustard.
Private Notes
Comments
Saute onions before the sauerkraut.
My Dad used to make something like this for breakfast when we'd had sauerkraut the night before. He'd cook a couple of slices of bacon to almost crisp, drink and crumble them; mix the leftover sauerkraut with sliced onion and fry the mix until it began to caramelize, then toss in some grated "hard" apple (like a Granny Smith) and when sauerkraut, onions and apple were well browned, toss the bacon back in to warm up again, and "voila!", with my Mom's Bisquick pancakes we had breakfast.
I also added pre-sauteed onions and doubled the apple slices. Delicious and light. This gets 5 stars and is simple to make.
I used vegan field roast sausages. Delicious
My Dad used to make something like this for breakfast when we'd had sauerkraut the night before. He'd cook a couple of slices of bacon to almost crisp, drink and crumble them; mix the leftover sauerkraut with sliced onion and fry the mix until it began to caramelize, then toss in some grated "hard" apple (like a Granny Smith) and when sauerkraut, onions and apple were well browned, toss the bacon back in to warm up again, and "voila!", with my Mom's Bisquick pancakes we had breakfast.
I also added pre-sauteed onions and doubled the apple slices. Delicious and light. This gets 5 stars and is simple to make.
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