Draining and rinsing sauerkraut gives it a cleaner taste and reduces the sodium content. Broiling browns the sausage and intensifies the spices. Nestling it in the sauerkraut mixture helps the flavors permeate the entire dish.

Rick Rodgers
Recipe by Cooking Light November 2004

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Recipe Summary

Yield:
9 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak sauerkraut in cold water 10 minutes. Drain in a colander; press to remove excess moisture.

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  • Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until tender. Stir in sauerkraut, apple, and next 6 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally or until apple is just tender.

  • Preheat broiler.

  • Place kielbasa on a baking sheet; cut several 1/4-inch-deep slits in each piece. Broil 8 minutes or until lightly browned, turning occasionally. Nestle kielbasa pieces into sauerkraut mixture; cover and simmer 15 minutes. Uncover; cook 5 minutes or until liquid almost evaporates. Discard bay leaf.

Nutrition Facts

195 calories; calories from fat 33%; fat 7.2g; saturated fat 2.2g; mono fat 2.7g; poly fat 2.2g; protein 15g; carbohydrates 13.8g; fiber 2.9g; cholesterol 58mg; iron 2.4mg; sodium 1063mg; calcium 45mg.
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