Mom fermented her own sauerkraut using cabbage we grew in our big farm garden. Blending the kraut with spicy sausage and apples was her favorite way to fix it. I still love this homestyle country dish.
—ROSEMARY PRYOR PASADENA, MD
PREP: 20 MIN. • BAKE: 1 HOUR • MAKES: 8 SERVINGS
1 pound mild Italian sausage links, cut into 1-inch slices
1 large onion, chopped
2 medium apples, peeled and quartered
1 can (27 ounces) sauerkraut, rinsed and well drained
1 cup water
1/2 cup packed brown sugar
2 teaspoons caraway seeds
1. In a large skillet, cook the sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds.
2. Transfer to a 2 1/2-qt. baking dish. Cover and bake at 350° for 1 hour.