~ German Pot ~

★★★★★ 2 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

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. Enjoy!

serves 6 - 8
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients

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

  • 1
    In 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.
  • 2
    Add 1 cup apple juice, kraut, sugar, chicken stock, caraway seeds, salt & pepper. Bring to a boil, then simmer for 30 minutes.
  • 3
    Carefully 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.
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