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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
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  • 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


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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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