Sauerkraut and Smokies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 6, 2010
I've made this recipe for years and always a favorite when serving hot snacks however, I've made a few changes. We like our kraut dishes a little more tangy and less sweet so I only used 4 apples that I shred instead of slice and about 1/3 cup brown sugar. I also use the larger jar of kraut and I like to rinse it and then add a tablespoon of olive oil and a 1/4 teaspoon caraway seeds. This gives a nice hidden flavor that goes well with the sweet and the tangy. Everything else is the same. I'll offer small hard rolls cut in half for those folks that want to make a sandwich out of this.
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Photo by MosesmomS

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Eldorado, Illinois, USA
Reviewed: Feb. 12, 2010
I can't figure out if this is supposed to be a main dish, or a side item. It didn't seem to be completely in either category. I liked the flavors, but don't think I'll make it again.
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Photo by Love2Cook

Cooking Level: Intermediate

Home Town: Indianola, Mississippi, USA
Living In: Edmond, Oklahoma, USA

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Reviewed: Feb. 19, 2010
I made these for a Super Bowl party, and they were a flop. Even without a ton of food around, they just did not get eaten. I tried them and found them very bland. Luckily, only made half a recipe.
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Photo by Kimberliah

Cooking Level: Expert

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Photo by CookinBug
Reviewed: Jan. 30, 2012
Good! My husband loves sauerkraut and anything involving sausage so this was right up his alley. I didn't have any apple juice, but I think that would have made it too sweet for his tastes anyway. Thanks! :)
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Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 13, 2014
My husband and I enjoyed this dish. It has only been until lately, that sauerkraut has been something I enjoy eating. I am sold on this recipe.
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