Reviewed: Aug. 1, 2011

This was absolutely delicious! I would advise cooking the potatoes as stated before adding them to the skillet otherwise it will take a lot of extra time cooking this dish. We had to add 2 cups of chicken broth and cook for over an hour just to get the potatoes cooked through. But when it was done it was very YUMMY. Everyone loved it. Did use 2 lbs of turkey sausage, 1/2 tablespoon of caraway seeds and added some chicken broth in addition to the rest of the ingredients, which gave the crusty bread something to soak up. Thank you Edna, this will go into our printed recipe book of favorites.

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6 users found this review helpful

Reviewer:

Kilyena

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Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Oct. 4, 2010

My husband LOVED this!! We're American but both our family roots are European so occasionally we get in the mood for some of our parent's comfort food. I feel the changes I made to this recipe were minor. They were mostly proportion based... 6 slices bacon, 1 med. onion, 1 lg. potato, 1 sm. apple, and 2 lbs. smoked sausage (hubby and son EAT!), and 1/2 tsp. caraway seeds (knew the kids wouldn't be crazy for too much). I sauteed the onion and potato in the bacon drippings. I didn't pre-cook the potato so I diced it small so it would cook through. Once I added everything else, I simmered it until the sausage was heated through and the sauce thickened. Sprinkled it with the bacon. I served it with Whole Grain German bread and butter, Beer & Brat Mustard and a good German beer.

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6 users found this review helpful

Reviewer:

MONA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Wilmington, Delaware, USA

Reviewed: Jan. 12, 2009

Hubby and I loved this dish. I did not have any apple juice or fresh apples, so I substitued with chicken broth and 4 oz of applesauce. Sauted the sausage, potatoes AND onion prior to adding any liquid to the pan because I wanted the potatoes a little browned. Thanks for a winner!

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30 users found this review helpful

Reviewer:

ANITASGIRL

Reviewed: Sep. 22, 2008

This will be my Sauerkraut recipe from now on. My husband LOVES sauerkraut but I've never really cared for it until I tried this recipe. I made a few changes, I used a large onion, sliced, four carrots sliced & four ribs of celery sliced. After frying the bacon I used the same skillet and bacon drippings to stir fried the celery, carrot and onion slices until almost tender. I precooked the diced potato and then combined everything in my Le Cruset french oven. I baked this for 2 1/2 hours. It is so flavorful and delicious! I think next time I will add some baby back ribs to the mix also. You really MUST try this.

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17 users found this review helpful

Reviewer:

love2bake

Cooking Level: Expert

Reviewed: Nov. 15, 2007

Pretty tasty. My husband says this qualifies for an ideal "bowl" meal (KFC anyone?). I'm not a fan of kraut, but married together with the potatoes and apples, it gives it a nice added crunch. I actually forgot to buy the cider for this recipe and used my toddler daughter's cran-grape juice, and it worked very well! Overall a nice fall/winter recipe.

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5 users found this review helpful

Reviewer:

YHWH Bread of Life

Cooking Level: Expert

Living In: Newark, Delaware, USA

Reviewed: Jan. 11, 2007

Normally I don't do anything to my sauerkraut except cook the sausage in it. I don't even drain or rinse. So, I thought I would actually use a recipe. Almost everybody liked it, except my 2 year old she actually likes it better the other way I prepare it! I thought it was OK. It just did not satisfy my craving for sauerkraut because it was so sweet. If I make it again I probably won't rinse and will use some of the juice in place of the apple juice so it is not so sweet. And add more potatoes. I will use some things from this recipe.

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11 users found this review helpful

Reviewer:

KrisKoe

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Hayden, Idaho, USA

Reviewed: Nov. 8, 2006

We really enjoyed this recipe. It's similar to one I have been making for years, but this was better. I think the brown sugar and flour was the difference. I only used one teaspoon caraway seed and that was plenty for our taste. Also I used small red potatoes, in wedges, and didn't cook them before adding to the skillet. Thanks for a nice autumn meal!

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14 users found this review helpful