Baked Sausage with Sauerkraut and Apples

By lindaauman

Per Serving:450 calories (310 from fat), 34g total fat, 12g saturated fat, 95mg cholesterol, 1310mg sodium, 14g carbohydrate (2g dietary fiber, 8g sugar), 21g protein

Ingredients

• 3 tablespoons butter, divided
• 1 large onion, cut in half and thinly sliced
• 2 rosemary sprigs
• 1 tablespoon extra virgin olive oil
• 2 pounds large raw pork sausage links, left whole
• 4 cups sauerkraut, about one 28-ounce jar, well 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
• 1 tablespoon brown sugar (optional)
• Ingredient Options: Substitute chicken sausage links for the pork.
• Use a gluten-free chicken broth and gluten-free sausage.

Details

Adapted from wholefoodsmarket.com

Preparation

Step 1

Preheat oven to 325°F.

In a large oven-safe skillet, melt 1 tablespoon butter over medium heat. Sauté 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 sauté until just tender, adding brown sugar, if desired. Apples will cook in about 5 to 10 minutes. To serve, spoon baked sausages and sauerkraut onto a serving platter. Top with sautéed apples. Serve
piping hot with spicy mustard on the side.