Sauerkraut Hotdish

4-6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #37449

October 08, 2021



"My mom always added some apple to her sauerkraut to cut the tartness. She would add some kind of meat near the end of cooking time to warm up - often smoked porkchops or sausages. Calling it "hotdish" is just a heads up to the many Germans, Swedes and Norwegians in Wisconsin and Minnesota!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (297.7 g)
  • Calories 202.7
  • Total Fat - 8.9 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 44.5 mg
  • Sodium - 1529.3 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 6 g
  • Sugars - 9.1 g
  • Protein - 14.6 g
  • Calcium - 80.4 mg
  • Iron - 10.8 mg
  • Vitamin C - 52.8 mg
  • Thiamin - 0.1 mg

Step 1

In a large dutch oven, heat the olive oil and saute onion until it softens, but not brown.

Step 2

Add sauerkraut and apple slices. Heat medium until apple softens and starts to fall apart.

Step 3

Meanwhile, cut sausage into 2 inch chunks and heat in a skillet until browned. If your meat is pre-cooked, this step is not necessary.

Step 4

Stir in caraway seeds and nutmeg, if using. Sprinkle with pepper.

Step 5

Add meat to the sauerkraut and heat til meat is warm.

Step 6

Serve.

Tips & Variations


No special items needed.

Related