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Milwaukee Sweet-Tart Supper

Milwaukee Sweet-Tart Supper

Cooking Light SEPTEMBER 1995

  • Yield: 8 servings (serving size: 1 1/2 cups sausage mixture, 1 cup potatoes, and 1 1/2 teaspoons cheese)


  • 1 1/2 pounds low-fat turkey kielbasa, cut into 3-inch pieces
  • 3 (10-ounce) cans Bavarian-style sauerkraut, rinsed and drained
  • 3 large peeled Granny Smith apples, cored and cut crosswise into rings
  • 1 medium onion, thinly sliced and separated into rings
  • 1 (14 1/4-ounce) can fat-free chicken broth
  • 1/2 teaspoon caraway seeds
  • 8 medium peeled red potatoes (about 3 1/2 pounds), quartered
  • 1/4 cup (1 ounce) shredded Swiss cheese


Place half of sausage in an electric slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour broth over mixture, and sprinkle with caraway seeds. Cover with lid, and cook on high-heat setting for 4 hours or until apples and onion are tender.

Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20 minutes or until tender; drain.

Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 25%
  • Fat: 8.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 16.1g
  • Carbohydrate: 52.8g
  • Fiber: 8.2g
  • Cholesterol: 48mg
  • Iron: 10.7mg
  • Sodium: 1213mg
  • Calcium: 51mg

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Milwaukee Sweet-Tart Supper Recipe