Rose Mary Mogan


During the recent snow storm where we were snowed in, after my daughter had flown in for a weekend visit, this is the dish she requested I make for her & the family. Of course we could never have this dish unless of course we serve the potato filled Pierogie's with it with onions & sweet peppers. This meal has been a Family Favorite in our household for many years now.

Briana wanted to learn how to make it so that hers would taste like mine, hence the recipe. You may prefer a different version but this is my daughters favorite way to have Sauerkraut with Polish Sausage & Pierogis. We LUV IT

★★★★☆ 1 vote
6 or more depending on portion size
25 Min
1 Hr
Stove Top


2 medium
yellow onions, chopped
8-10 clove
garlic, rough chop (less if desired)
1 stick
2 jar(s)
24 oz. each german style sauerkraut
1 can(s)
14 oz. sauerkraut
2 tsp
caraway seeds, optional
3 c
sweet red apple slices, unpeeled
1 c
firmly packed light brown sugar, or less for more tartness
3 pkg
smoked polska kielbasa (14 oz. each)
1 c
apple juice


1Chop onions & garlic into desired size pieces, I usually use a rough chop,of large pieces.
2Add butter to a large skillet, I use a 16 inch skillet & heat over medium high heat till melted. Then add in chopped onions and garlic.
3Now add in the sliced red apples, and stir until they begin to cook slightly
4Now add in the undrained sauerkraut, and stir to blend together. Then add in the caraway seed if desired
5Sprinkle top with brown sugar.
6Add in the apple Juice.
7Now make diagonal cuts into the polish sausage with a sharp knife no more than a quarter inch deep, then place on top of sauerkraut. Cover with a lid and bring to a boil. Then remove lid, lower heat to a simmer and continue to cook for 45 minutes to an hour. Until most of the liquid has cooked down.
8While kraut and polish are cooking fill a large pot with water and bring to a boil and cook pierogies according to directions on package, then remove to a platter.
9In the mean time add a stick of butter and sliced onions and sweet red and green peppers to a large skillet, and sauté until vegetables are crisp tender, then add in the pierogis, and cook until they are slightly browned, and heated through with onion and sweet peppers, then serve and enjoy with Polish and sauerkraut.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: German