8 Reviews of Sausage and Sauerkraut

From: Bergy

On Aug 5, 2002

Loved the combination of apple, caraway & onion with the sausage. I cut the recipe back so only cooked for 1 1/2 hours, used a special spicy bratwurst that our Dutch butcher makes and a transparent apple - Absolutely great flavor This will be a regular here Thanks papergoddess

From: gingerkitten D

On Mar 7, 2003

My husband who is not the biggest fan of sauerkraut REALLY loved this!!!! I used Gwaltney brand smoked Polish sausage and McIntosh apple sauce....the caraway seeds gave this a wonderful flavor....Thanks for a delicious (and easy) recipe!!!

From: Riggeroni

On Sep 14, 2004

This recipe was terrific. I added some fresh cabbage and used kielbasa. The flavor was exceptional. Thank you for the great recipe.

From: Jewelies

On Jan 26, 2005

Great flavour and a nice easy dinner to prepare. I had to add a little water as I found it to dry out slightly. As suggested it would be an excellent picnic dish served on bread rolls. Thanks!

From: Chef #366076

On Dec 27, 2006

Oh! papergoddess, this is wonderful, wonderful. Here in Maryland we have really good sausage, and 'kraut. I used your recipe to turn this into a dish that warmed our stomach's as well as our soul. Didn't change a thing, and agree completely with the low addition of onion. Applesauce? Who knew? Thanks, thanks.

From: CountryMama

On Jan 16, 2009

I made this as a last minute "extra" for our family's German Christmas party and it was a huge hit - not even close to any leftovers. I assembled this the night before (in no time at all) and used smoked German-style sausages and sliced them into thick diagonal slices. It was definitely sweeter than I expected, but not too much, just perfect. It was also wonderfully moist. Will definitely be making this again. Thanks!

From: Chef #1221758

On Jul 8, 2009

What an easy, delicious dish! It tastes so close to my grandmother's own sauerkraut, I couldn't believe it! I did add 2 teaspoons of brown sugar to this recipe because I really like sweet kraut. The only other thing I'd recommend would be to grease or spray the bottom of the baking pan. I can't wait to try this on my Austrian friend who also misses Grandma's cooking!

From: Cocojane

On Oct 11, 2009

We really liked this. I have tried to throw together variations on the sauerkraut/smoked sausage mixture, which have all been ok, but this really hit the spot. My husband had two helpings, a rarity at our house.