Made this for Superbowl, along with a pierogi recipe from this site, and it was a big hit. From experience, I think the lighter the sauerkraut the less sour the taste. Also, if you rinse it first in water, it will also decrease some of the sour taste. I liked the addition of the apple. I hadn't heard of that before. I used 2 different types of sausage from the Polish market near us. We all preferred a darker smoked sausage in this dish. I've found that, depending on the sausage, sometimes you need to boil and/or brown it first to remove the greasiness of it. Especially if you use the American brands found at the grocery stores. You don't need to do that so much with a smoked sausage. I think if you seek out better sausage from a specialty market, the dish tastes better. Easy for me to say since we live within a big Polish community. Definitely recommend it with the "Grandma's Polish Pierogies" recipe found on this site, but be prepared for alot of work for that dish. Luckily, this one was so simple.
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Made this for Superbowl, along with a pierogi recipe from this site, and it was a big hit....