After spending years as that slightly-strange side only served in Polish and German families, sauerkraut has recently taken off in popularity. Today, you'll find sauerkraut in every health store – but sometimes, the traditional recipes are the most delicious, as you'll see in the recipe below.
In this dish, sauerkraut is combined with smoked Polish sausage and fresh apple cider for a side that's filled with sweet-and-savory flavor. The sauerkraut and sausage add so much tastiness to this dish that you won't need much more!
Sausage & Sauerkraut Bake
Ingredients1 tbsp vegetable oil
2 pounds smoked kielbasa, sliced into coins
1 onion, thinly sliced
2 tablespoons apple cider vinegar
2 1/2 cups apple cider
2 pounds cold-pack sauerkraut, rinsed and drained
Directions1. Preheat the oven to 350 degrees.
2. Heat an oven-safe pot with a lid, like a Le Creuset, over medium-high heat. Add oil and the kielbasa coins and allow to brown fully on one side before turning and cooking on the other. Cook in batches until all of the sausage is cooked, setting the cooked sausage aside as you go.
3. Reduce the heat to low and add the onion and a tablespoon of water, if needed, to bring up the fond. Cook, stirring occasionally, until the onions are soft and browned, about 10 minutes.
4. Add the cider vinegar and cider, and stir to bring up any remaining fond.
5. Add the sauerkraut and the reserved sausage, and toss to combine.
6. Bake, covered, for 40 minutes.
