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Slow Baked Sausage Sauerkraut Recipe

2021-06-23
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    236.2
  • Carbohydrates

    18.5 mg
  • Cholesterol

    28.8 mg
  • Fat

    18.4 g
  • Fiber

    2.5 g
  • Protein

    9.4 g
  • Saturated Fat

    5.6 g
  • Serving Size

    1
  • Sodium

    1035.5 mg
  • Sugar

    3.3 g
  • Trans Fat

    2.3 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    183.5 mg
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Slow-baked sausage sauerkraut recipePolish sausage and sauerkraut cooked in a slow cooker and served on buns with mustard. Very easy and tasty sandwich!

You can bake sausages and sauerkraut in an oven. To bake them in an oven, you need to use the following ingredients:

2 pounds (960 g) sauerkraut, 1 tablespoon olive oil, 1 tablespoon unsalted butter, melted, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon caraway seeds, 2 green apples, coarsely chopped, salt, to taste

Instructions:

Preheat the oven to 350º F (175ºC).

Cover the baking sheet with aluminum foil. Combine all ingredients, except apples, in the center of the foil. Stir well. Fold the top and the end to make a packet. Place the foil package in the preheated oven.

Bake for 30 minutes. Open packets very carefully. Stir in chopped green apples.

Reseal, adding another piece of aluminum foil. Return to the oven and bake for a further 10 minutes.

Turn off the oven. Remove baked sausage and sauerkraut. Transfer to a serving platter. Season to taste with salt. Serve hot.

More Slow-Cooker Recipes

Slow Baked Sausage Sauerkraut Recipe

Ingredients

  • 1 pound (480 g) Polish sausages
  • 10 oz (120 g) sauerkraut, rinsed and drained
  • 1 meium yellow onion, peeled and thinly sliced
  • 1 small tart apple, peeled, cored, and thinle sliced
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 1/2 cup (125 ml) low-sodium chicken broth
  • freshly ground black pepper, to taste
  • 4-6 hot dog buns or rolls
  • whole grain mustard

Method

Step 1

In a mixing bowl, combine all ingredients, except sausages, black pepper, buns, and mustard. Mix well and set aside.

Step 2

Place Polish sausages in the slow cooker. Top with sauerkraut mixture. Cover cooker and cook on low-heat setting for 6-8 hours.

Step 3

Turn off slow cooker. Season sausage mixture to taste with black pepper. Serve sausages and sauerkraut on buns with mustard.

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