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Tangy Li'l Smokies With Sauerkraut and Apples

User Rating 2 Star Rating (1 Review)


Smokies and Sauerkraut

Smoked Sausage and Sauerkraut

Diana Rattray
This dish is tasty served as a main dish with potatoes, or take it along to a potluck event or party.


  • 2 pounds sauerkraut, rinsed and drained
  • 1 can (20 ounces) sliced apples in water, undrained*
  • 1 large onion, quartered and sliced
  • 2/3 cup brown sugar, packed
  • 1 1/2 to 2 pounds little smokies or kielbasa**
  • 1/2 teaspoon salt
  • Dash pepper


*If you can't find the apples in water (Comstock), peel and chop 2 apples and include about 1/2 cup of apple juice or water.

**If using kielbasa, slice in 1-inch lengths.

Combine all ingredients in a large slow cooker; stir gently to blend ingredients. Cover and cook on LOW for 6 to 8 hours.
Serves 8.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Sweetkraut, not sauerkraut, Member winelady1

This recipe was way too sweet. We couldn't even taste the sauer in kraut! If I were to make it again, I'd eliminate the brown sugar totally. The fresh apples and apple juice will add plenty of sweetness and still allow the tang of the kraut to come through.

5 out of 5 people found this helpful.

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