12 October, 2014
Oktoberfest Kielbasa Sausage
1 package (16 ounces) sauerkraut
2 pounds Polish Kielbasa or smoked sausage, cut into 4 inch lengths
1 Tablespoon butter
2 medium onions, each cut into 4 wedges
2 medium green apples, cored and each cut into 8 wedges
1 ½ cups apple juice
6 medium white potatoes, peeled and each cut in quarters
Salt and pepper, to taste (start with 1 teaspoon each and add more, if desired)
Fresh parsley, for garnish
Thoroughly rinse the sauerkraut in cold water and drain. Set aside.
In a 5 quart Dutch oven, brown the Kielbasa in butter.
Arrange the onion, apples and potatoes around the sausage. Spoon the sauerkraut over all. Pour the apple juice over all, add salt and pepper, to taste.
Cover tightly and simmer over low heat for 30-40 minutes or until potatoes test done with a fork, stirring halfway through the cooking time to avoid sticking or burning.
Adapted from a magazine ad for Hillshire Farms Kielbasa and Smoke Sausages.