Smoked Sausage and Sauerkraut

Step 1

Cut the onions in half. In a medium saucepan boil the onions until they are tender and clear. Peel and core the apples. In the same water with the onions, boil the apples until tender.

Step 2

Take two cans of the sauerkraut and strain the juice through a colander. Then rinse the sauerkraut. The remaining sauerkraut will not be diluted. This makes a nice balance in the acidity of the dish.

Step 3

In a medium roaster, start with the onions and apple on the bottom. Add as layers on top of the onion and apple, the sauerkraut and the sausage. On a low to medium-low heat on the stovetop, simmer covered for 1 hour. (If you use the Clausen Jar, simmer for 1 1/2 hours as the cabbage sauerkraut is not completely cooked as it is with the Bush brand).

Step 4

Every 10 to 15 minutes, rather than use a stirring action use a lifting action to keep the onions and apples from sticking and to have the ingredients blend in such a way that you still have a layered effect. If the mixture gets too dry, do add a little water. When serving scoop a little of the onion and apple with the sausage and sauerkraut.