Reviewed: Nov. 24, 2009

This is a great base recipe. I'm not a huge fan of apples, so I only used one (even after I halved the recipe, as it was only me eating this). The brown sugar is a great way to sweeten up the kraut, and adds a great flavor to the dish. I'd make this again because it's extremely simple and fast. Thanks!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 15, 2009

Wow, what a wonderful and easy surprise. Perfect CHEAP working late and need to whip up dinner meal. The longest thing is the peeling/chopping of the apples. The flavor is so sweet and tart (we used 3 granny smith and 1 honeycrisp apple). My kids (age 9 and 4) ate it w/o complaints, and my husband and I loved it. Great success. Did the 4 apples, added some garlic (not necessary) and added caraway seeds. I was cautious with the caraway (maybe 1/2 tsp) but will definitely add more next time. Kudos to the chef!

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Judy

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

This was very good. After 4 apples I quit peeling. I thought that was more than enough and it was. This is a very easy meal. The apples help alot in cutting down the sourness of sauerkraut if you're not a fan of it. Will do this again.

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 3, 2009

I have to say I was skeptical of my boyfriend and the apples but he loves kielbasa and surkraut and guess what?..he loved it!.. I did add sauteed onion and caraway seed, also salt and pepper to taste. Very good! will have to play with this one again and do

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Cathy

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

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Reviewed: Aug. 21, 2009

My husband who does not like kielbasa loved this!

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AmyL

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Reviewed: May 27, 2009

I used bratwurst instead of kielbasa, and it turned out great! The ratio of work put into preparing this versus the end product is amazing. So little work, so much reward. I think I'll use a bit less sugar next time, and drain the kraut a bit. Just a bit too watery and a bit too sweet, but those are very simple mistakes to correct. Will definitely make this again!

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David

Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 9, 2009

i like kraut but sometimes the flavor by itself is overpowering. so when i tried it this was i actually went back for extra kraut. the sweetness actually cut out some of the sour. thanks! i also added a little bit of onion and poppyseeds.

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LANGSTON28

Cooking Level: Expert

Home Town: Wayne, Michigan, USA

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Reviewed: Mar. 22, 2009

This was delicious with a little tweaking. Like others I added one onion, two large cloves garlic and generous amount of caraway seed. I also only used 4 apples. Yummy!

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BRAGEL

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Reviewed: Mar. 2, 2009

I agree with the other reviewers that this is a wonderful base recipe. I followed the other reviewers advice and sauted up one diced vidalia onion and five garlic cloves in butter. I then added them to the sauerkraut along with some raisins, fennel seeds (I didn't have carraway on hand), ground nutmeg, pepper, diced apples (I only used three) and white wine instead of beer. I fried up both sides of the sliced kielbasa before adding it to the sauerkraut mixture. I also seared chunks of pork in the extra sauerkraut juices and added them. I served it with grainy Djion mustard and it was definitely a hit with my husband and baby daughter.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Jan. 9, 2009

Really good! I made it exactly as the recipe specified for a big group of guys, and everyone loved it and went back for seconds!

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Katy Betz

Cooking Level: Expert

Living In: Burnsville, North Carolina, USA

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Reviewed: Dec. 6, 2008

My husband and I are not huge sauerkraut fans, however we celebrate German Christmas in Canada and thought I would add this to our menu to try a new variation. Well, no matter how well you disguise it, sauerkraut still has a pungent taste if you're not a huge fan of it. Gave it four stars because although we didn't like the taste, it turned out really well.

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Connie

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Dec. 6, 2008

Were traditional Hungarian folk, and this was great! Will cook again!

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Andi

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Reviewed: Oct. 19, 2008

Very easy and simple recipe to make. I made this for an Oktoberfest gathering and people really liked it. No leftovers! I used 4 apples instead of the 6 and I would recommend that 2 1/2 - 3lbs of sausage is used instead of the 2 lbs that the recipe calls for.

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Marlene

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Reviewed: Oct. 13, 2008

Not a favorite. Just not my thing. Didn't care for the sweet flavor in the sauerkraut. Wasn't sure what to eat it with (sandwich?, potatoes?). Thanks anyway.

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G & G

Cooking Level: Beginning

Living In: Lakewood, California, USA

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Reviewed: Oct. 6, 2008

I cut this recipe in half and only used one package of kielbasa. However I first sauteed a sliced onion and only one apple. Then I added a 10oz can of sauerkraut the kielbasa and an 1/8 cup of brown sugar. This is a pretty good recipe and I would definitely make it again but next time I would cut the kielbasa to fit into a bun and added the sauerkraut mixture to it. Thanks!

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ahottchicka

Cooking Level: Expert

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Reviewed: Oct. 3, 2008

This was a hit at an Octoberfest party! I used 3 apples and added caraway seed. Very good!

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Sep. 18, 2008

This was really good! I only had 2 small apples so I used about a Cup of apple juice with it.Had a sweet and sour taste to the sauerkraut. Yummy! I will make this again.

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Alison

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Holland, Ohio, USA

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Reviewed: Jul. 15, 2008

After reading all the reviews and suggestions I too reduced the apples from six to three. I also used slightly less than 1/4 cup brown sugar. I took the juice from the kraut and microwaved it enough so to dissolve the sugar. Then I wrapped all the ingred. in alum. foil and cooked it in my Big Green Egg (smoker) for approx 45 minutes, maintaining a temp. of 325-350 degrees. It was FABULOUS !!!! Will make this again and again!!

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SusieA

Cooking Level: Intermediate

Home Town: Johnson City, Tennessee, USA

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Reviewed: Jun. 17, 2008

I used granny smith apples for this and I didn't care for it at all. Maybe I used the wrong apples?

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Parker O.

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Reviewed: Jun. 17, 2008

I have been making kielbasa with sauteed apples and onions for years so when i saw this recipe, i was excited to try it. I'm sure it's just personal taste but i found the combination of sauerkraut and apples to taste a little weird. My husband liked it more than i did but i will go back to making our kielbasa with apples and onions.

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