~ German Pot ~

Cassie *


Sausage and Kraut seemed to go well with today's chilly weather . Being part German, we ate a lot of dishes like this, growing up. Gram made something very similar, I just added my own touch to it.
Love the smell of this stewing on the stove top. I serve it with yummy sour dough bread, to sop up the yummy juices. This dish is even better heated up the next day.
I always make it ahead so it has time for the flavors to merry.


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6 - 8
10 Min
40 Min
Stove Top


apple, cored and cubed
1 lb
smokes sausage or kielbasa, sliced
2 clove
garlic, minced
onion, rough chopped
1 - 24 oz
german sauerkraut in jar
12 oz
apple juice - divided
& pepper to taste
1/2 c
chicken stock
1 Tbsp
caraway seeds - or to taste
4 - 5 medium
cooked and cubed potatoes
2 - 3 Tbsp
brown sugar - or to taste
2 Tbsp


Step 1 Direction Photo

1In a stock pot, over medium heat, add about 1 tablespoon oil, and saute onion, garlic, apple and sausage, until apple and onion are softening and sausage is browning. Stirring occasionally.

Step 2 Direction Photo

2Add 1 cup apple juice, kraut, sugar, chicken stock, caraway seeds, salt & pepper. Bring to a boil, then simmer for 30 minutes.

Step 3 Direction Photo

3Carefully stir in the potatoes. Mix flour with remaining apple juice. Stir into mixture and continue simmering for another 5 minutes.

Plate and enjoy with your favorite bread, to sop up any juices.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: German