Kielbasa with apples and sauerkraut

October 1, 2013 § Leave a comment

The weather is getting colder, and it seems the perfect time for fall foods like apples, smoked sausages, and sauerkraut.  With the recent heavy rains in Oregon, this dish seemed like an obvious choice.  It’s quick and easy to put together, and it tastes great on a cold day.

If you don’t have white wine, just use red wine vinegar.  This also doubles easily, and it goes well with mashed potatoes or potato pancakes.

GPP 10_01_2013

Kielbasa with apples and sauerkraut

1/2 onion, sliced

2 apples, cored and sliced (unpeeled is fine, unless you feel like doing extra work for no reason whatsoever, plus the peel is packed with vitamins)

2 tablespoons olive oil

8 ounces kielbasa sausage, sliced

14.5-ounce can sauerkraut (I like the kind with caraway seeds, but use what you have on hand)

2-3 tablespoons brown sugar (to taste)

1/2 cup white wine

3-4 cups mashed potatoes (if desired)

Saute the onion and apples in the olive oil over medium heat in a frying pan, turning occasionally.   Cook until the onions are soft and translucent, and the apples are slightly brown.  Move the apples and onions aside, and add the sausage to the pan.  Brown the sausage slightly, turning once.  Stir the sausage into the apples and onions, and then add the sauerkraut, 2-3 tablespoons brown sugar, and the white wine.  Reduce heat to low, and cook 20-25 minutes.  Serves 2-3.  Serve with mashed potatoes or potato pancakes.

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