Baked Sausage and Sauerkraut with Apples
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, cut in half and thinly sliced
- 2 sprigs fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 2 pounds pork or chicken sausage links
- 4 cups sauerkraut, about one 28-ounce jar, drained
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 bay leaf
- 4 firm cooking apples, such as Fuji or Pippin, peeled, cored, and sliced
Preheat the oven to 325°F.
In a large oven-safe skillet, melt 1 tablespoon of the butter over medium heat.
Cook onion and rosemary sprigs until onion is golden, about 10 minutes.
Transfer to a plate and set aside.
Add olive oil to the skillet.
Add sausages and cook, turning, just until skins are browned, about 5 minutes per side.
Remove sausages to a plate.
Add sauerkraut and sautéed onions to the skillet.
Place sausages on top.
Mix wine and chicken broth together.
Pour slowly all over the top.
Add bay leaf to the middle of the dish.
Cover with a lid or foil and transfer pan to oven.
Bake for 1 hour.
Meanwhile, prepare apples by melting remaining 2 tablespoons butter in a large skillet.
Add apples and cook until just tender, about 8 minutes.
To serve, spoon baked sausages and sauerkraut onto a serving platter.
Top with cooked apples. Serve piping hot with spicy mustard on the side.
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- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, cut in half and thinly sliced
- 2 sprigs fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 2 pounds pork or chicken sausage links
- 4 cups sauerkraut, about one 28-ounce jar, drained
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 bay leaf
- 4 firm cooking apples, such as Fuji or Pippin, peeled, cored, and sliced