Sauerkraut Stew

1 lb Pederson’s Jalepeno Smoked Sausage (or other good quality dry-ish wurst or sausage) split and cut in 2″ pieces
1 lb vidalia or other sweet onion, sliced thin
1 lb good quality sauerkraut, rinsed and drained
1 lg granny smith apple, sliced thin
1 c unsweetened applesauce
2 c chicken stock
1T lemon juice
4 cloves
1 bottle (10-12 oz) hard apple cider – I use Woodchuck Pear-apple Cider
1/2 t  Penzey’s Mural (seasoning blend)
3 T butter

8 paper thin slices grueyre cheese
spicy mustard
toasted french bread


Caramelize onions in butter, then add sausage pieces.  Saute and then deglaze the pan w/ cider and reduce by half.  Add all remaining ingredients except mustard, toast and cheese and simmer, covered for 20 min.

Serve in shallow pasta-style bowls, and top w/ slices of cheese and a drizzle of spicy mustard, w/ toasts on the side.

Serves 4.  Good leftover…


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s