• 2 pkgs. (1 lb. each) sauerkraut OR: 1 can (1 lb. 11 oz.) sauerkraut
  • 1 lg. onion, sliced
  • 2 Tablespoons butter ,margarine or bacon drippings
  • 1 lg. apple, pared, quartered ,cored and sliced
  • 2 Tablespoons brown sugar
  • 1/2 teaspon caraway seeds
  • 1/2 teaspoon leaf marjoram, crumbled
  • 1/2 cup dry white wine or water
  • 1 kielbasa sausage (about 1 lb.)


1. Drain sauerkraut and rinse under cold running water.

2. Saute onion lightly in butter, margarine or bacon drippings in an 8-cup flame-proof casserole or a large skillet. Stir in drained sauerkraut, apple, brown sugar,caraway seeds, marjoram and wine or water; bring to boiling.

3. While sauerkraut mixture heats, make deep cuts , 1 inch apart in kielbasa. Lay on top of sauerkraut mixture; cover. (if using a skillet, spoon sauerkraut into an 8-cup casserole; top with kielbasa; cover.)

4. Bake in a slow oven (325 degrees) 1 hour, 30 minutes, stirring several times and adding more water or wine if necessary, or until sauerkraut is soft and delicately browned. Serve with freshly boiled potatoes and prepared mustard.

Print this recipe

Submitted 6/13/05.
Source: Family Circle-Jan.1976
Submitted By: Linda Wilson
Kielbasa and Kraut