After living in Bavaria for two years and traveling to Germany often for work, there are few dishes in the US that I would declare worthy of a good German beer; this recipe is definitely one of them!!! It was awesome!! More work than most of my dinners, but worth every minute. The girls (7 & under and picky) hated it of course. My son (9) thought it was okay. My husband liked it. I had leftovers for lunch the next day and they were even better than the night before. If you are looking for a taste of Germany (to go along with a history lesson or just something different) this recipe is a great one to try. I told my kids to take a deep breath over their plates before they ate - that was the smell of a traditional German restaurant, minus the stale beer. :)
I made this recipe using my mother-in-law's homemade sauerkraut, store bought turkey kielbasa, and bacon. I did not add caraway seeds because I didn't have any. Turkey bacon might be a viable alternative for those with pork sensitivities. Some reviewers said they had problems with the kraut burning while simmering. I used a tall, heavy 2 quart pot on a medium-low heat and had no issues, even though the kraut seemed on the dry side at first. The apples created just enough juice on the bottom. I served it with buttered and salted mashed russet potatoes.
I won't be making it any time soon again due to effort and my family's lack luster response, but it will definitely be an annual, winter time tradition.
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After living in Bavaria for two years and traveling to Germany often for work, there are few...