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
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
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…