Real Recipes From Real Home Cooks ®

briana's fav kraut & polish w/ apples & brn sugar

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

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 rating)
yield 6 or more depending on portion size
prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients For briana's fav kraut & polish w/ apples & brn sugar

  • 2 md
    yellow onions, chopped
  • 8-10 clove
    garlic, rough chop (less if desired)
  • 1 stick
  • 2 jar
    24 oz. each german style sauerkraut
  • 1 can
    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

How To Make briana's fav kraut & polish w/ apples & brn sugar

  • 1
    Chop onions & garlic into desired size pieces, I usually use a rough chop,of large pieces.
  • 2
    Add 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.
  • 3
    Now add in the sliced red apples, and stir until they begin to cook slightly
  • 4
    Now add in the undrained sauerkraut, and stir to blend together. Then add in the caraway seed if desired
  • 5
    Sprinkle top with brown sugar.
  • 6
    Add in the apple Juice.
  • 7
    Now 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.
  • 8
    While 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.
  • 9
    In 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.