Serves 8
70 min
German Sausages with Apples, Sauerkraut, and Onion
Recipe GLPR4fa816b047f58d
A hearty German-inspired one-pot dish featuring fully cooked sausages nestled in a savory-sweet bed of sauerkraut, apples, and caramelized onions. The sausages are seared until golden, then braised in the oven with tart sauerkraut, crisp apple slices, and warm spices. Served with mustards and pickles on the side, this comforting meal captures the essence of traditional German cuisine.
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Ingredients
1 tablespoon vegetable oil
12 links assorted fully cooked German sausages
1 large white onion, sliced
2 crisp red apples, cored and sliced
¼ cup apple cider
1 pound sauerkraut, drained
3 large sour pickles, chopped
1 Kirby cucumber, sliced
Assorted mustards, for serving
Directions
Preheat your oven to 350°F. In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Arrange the sausages in the pot and sear them on all sides until they develop a golden-brown color, about 8 minutes total. Transfer the seared sausages to a plate and set aside.
To the same pot, add the sliced onion and apple slices. Cook over medium heat, stirring occasionally, until the onion becomes translucent and the apples begin to soften, approximately 4 minutes. Stir in the drained sauerkraut and apple cider, mixing until well combined. Scatter the chopped pickles throughout the mixture.
Return the seared sausages to the pot, nestling them into the sauerkraut mixture. Cover the pot with its lid, transfer it to the preheated 350°F oven, and bake for 45 minutes. The fully cooked sausages will heat through and absorb the flavors of the braising liquid.
Remove the pot from the oven. Serve the sausages and sauerkraut mixture onto individual plates, garnishing with the Kirby cucumber slices. Serve with assorted mustards on the side for each diner to customize their plate.
