Kielbasa, Sauerkraut with Apples and Caramelized Onions
Ingredients
- 2 lb. pork kielbasa or polish sausage, cut into 3 inch pieces and scored with a knife
- 1 tablespoon olive oil
- 1 large Vidalia onion, sliced 1/4 inch thick
- 3 granny smith or honeycrisps apples, peeled and sliced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon caraway seeds
- 1 lb. sauerkraut, drained and rinsed
- 1 tablespoon brown sugar
- 1/2 cup apple cider
- 1/2 cup beef stock, or chicken stock
Instructions
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Heat a large, deep skillet over medium high heat.
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Add the kielbasa to the skillet and sear on all sides until heated through.
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Transfer the kielbasa to a platter and keep warm.
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Add the olive oil to the pan and stir in the onion.
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Cook the onion until slightly softened and caramelized.
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Stir in the apples and cook until softened.
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Add the garlic, thyme and caraway seeds to the pan cooking for 1 minute.
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Stir in the sauerkraut and brown sugar tossing everything to combine.
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Add the kielbasa back to the pan. Stir in the apple cider and beef stock.
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Continue cooking until most of the liquid is absorbed.
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Serve immediately.
Recipe from the Suburban Soup Box.
