German Sausages with Apple, Sauerkraut and Onion

By Cookie67

Any fully cooked German-style sausage can be used for this recipe, but to best capture the flavors of Oktoberfest, try using smoked knockwurst made with beef or pork; bratwurst flavored with ginger, nutmeg, and other spices; and mild weisswurst containing cream, lemon, and cardamom. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn".

Ingredients

• 1 to 2 tablespoons vegetable oil
• 12 links assorted fully cooked German sausages
• 1 large white onion, thinly sliced
• 2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices
• 1/4 cup apple cider
• 1 pound sauerkraut
• 3 large sour pickles, quartered, for serving
• 1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
• Assorted mustards, for serving

Details

Servings 6

Preparation

Step 1

Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.

Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.

Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)