German Sausage Dish

Not quite sure why I like this one so much. Could it be my German heritage? Hmmm, not sure, but it is very tasty!



  • 2 1/2-3 lbs. beef sausage
  • 3 cans sauerkraut (16oz. size)
  • 2 large onions, thickly sliced
  • 9-10 potatoes, peeled, halved
  • 4 apples, cut into wedges
  • 3 cups apple juice


Cut sausage into chunks. Brown in electric skillet; remove from skillet. Layer sauerkraut, onion slices, potato halves and apple wedges in skillet. Place sausage chunks into mixture. Drizzle apple juice over top. Simmer, covered, at 220-240 degrees F for 45 minutes or until apples and potatoes are tender but firm.

By Robin from Washington, IA


January 12, 20150 found this helpful

My family has never been big sauerkraut fans. So when a recipe calls for sauerkraut, I substitute shredded green cabbage for the sauerkraut. I have used this recipe in various forms for years and put it in a crockpot and it is awesome in the fall and winter! I have also used the cabbage and apples and/or apple juice with red potatoes with a pork roast and it is yummy!

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