German Sausages with Apples, Sauerkraut, and Onion

Name: German Sausages with Apples, Sauerkraut, and Onion
Ingredients: 1 to 2 tablespoons vegetable oil; 12 links assorted fully cooked German sausages; 1 large white onion, thinly sliced; 2 crisp red apples, such as Gala or Braeburn, cored and cut into ½-inch slices; 0.25 cup apple cider; 1 pound sauerkraut; 3 large sour pickles, quartered, for serving; 1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving; Assorted mustards, for serving

3.0

(79)

3 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

8

Use any fully cooked German-style sausage, such as bratwurst, flavored with ginger, nutmeg, and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon, and cardamom.

Ingredients

1 to 2 tablespoons vegetable oil
12 links assorted fully cooked German sausages
1 large white onion, thinly sliced
2 crisp red apples, such as Gala or Braeburn, cored and cut into ½-inch slices
¼ cup apple cider
1 pound sauerkraut
3 large sour pickles, quartered, for serving
1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
Assorted mustards, for serving

Directions

Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)