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.

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Mikkel Vang

Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

Reviews (3)

79 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 35
  • 2 star values: 20
  • 1 star values: 4
Rating: Unrated
11/25/2010
I AM ORIGINAL FROM MUNICH GERMANY AND I LOVE MY GERMAN FOOD AND ALWAYS LOOKING FOR SOME OF RECIPES
Rating: Unrated
10/20/2010
This was delicious and the sauerkraut recipe is superb, definitely a keeper. Great idea to serve with the pickles and kirby cucumbers on the side as well.
Rating: Unrated
11/18/2008
This was a really enjoyable dish, plus quick to prepare. It was great for entertaining.
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