INGREDIENTS
1 1/2 tablespoons vegetable oil
1 medium onion diced
1 lb kielbasa sausage cut into 3/4-1 inch chuncks
2 lb package sauerkraut in liquid well drained
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 medium apple peeled and diced see notes below
kosher salt to taste
freshly ground black pepper to taste
1-2 pinches red pepper flakes
INSTRUCTIONS
Heat the vegetable oil in a large skillet over medium heat. Add the onion and sausage, cooking until the onion is soft and the sausage is browned. Stir several times.
Add the sauerkraut, brown sugar, Dijon mustard, and apple. Cook over medium-low heat for about 5 minutes, or until the apples soften.
Season with salt and freshly ground black pepper to taste. Add crushed red pepper, if desired.
NOTES
This dish is traditionally made with Polska Kielbasa, a spiced, smoked pork sausage, but you can use any smoked sausage.
I like to use bagged sauerkraut or homemade sauerkraut as I find it superior in taste and texture to jarred or canned.
Season with fresh herbs like parsley, thyme, rosemary, or dill.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in a skillet on the stovetop over low heat or in the microwave at reduced power.
NUTRITION
Calories: 489kcal | Carbohydrates: 27g | Protein: 16g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 2.506mg | Potassium: 703mg | Fiber: 8g | Sugar: 16g | Vitamin A: 76IU | Vitamin C: 37mg | Calcium: 92mg | Iron: 5mg