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Apple Cranberry Sauerkraut Skillet

Growing up we often had sauerkraut with sausages. If you grew up in areas with German immigrants you may have also had this comfort food treat. It’s so hearty and perfect for cool days.

This recipe for an apple cranberry sauerkraut skillet combines these classic flavors with some sweetness from cranberry, apples, and a splash of apple cider for a very lovely combination that’s got a bit of every flavor profile: sour, meaty, sweet, and savory.

Apple Cranberry Sauerkraut Skillet

To start with you’ll need to drain a 29-ounce can of sauerkraut. While that’s draining sauté some apples in a large skillet. After they’ve softened then you add in some caraway seeds and cranberries.

Most likely you won’t be able to find unsweetened cranberries in the store. Just as long as they don’t have any extra flavors added to them the sweetness is not a problem. In fact we’ll be adding in some brown sugar and apple cider as well, so it all blends together nicely.

Apple Cranberry Sauerkraut Skillet

Add the sauerkraut and the sausage and then allow the excess moisture to cook off before covering the pot and letting it all to cook together.

Apple Cranberry Sauerkraut Skillet

This is a wonderful meal to serve with some sourdough bread or rolls for a taste of homecooking that takes less than 30 minutes to prepare, but tastes like you spent ages on it.

Serves 6

10m prep time

15m cook time

296 calories

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Ingredients
  • 1 1/2 tablespoons butter
  • 2 small Honeycrisp or Pink Lady apples, sliced
  • 1 tablespoon brown sugar
  • 1/4 cup apple cider
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dried cranberries
  • 1/4 teaspoon caraway seeds
  • 1 (29 oz) can sauerkraut, well drained
  • 1 (12 oz) package Polish sausage, sliced
Preparation
  1. Melt butter in stockpot or large skillet over medium heat. Add apples and cook until softened, about 5 minutes. Add brown sugar, cider, cranberries, and caraway seeds. Bring to low boil and cook for 4 minutes or until extra liquid has evaporated.
  2. Add sauerkraut and sausage to pan. Cook on high for 1-2 minutes to remove any excess moisture, then cover and cook on low until heated through, about 5-7 minutes.

Recipe adapted from Taste of Home.

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