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Roasted Sausage and Sauerkraut
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Roasted Sausage and Sauerkraut

50 Min(s)
10 Min(s) Prep
40 Min(s) Cook
A classic Eastern European dish made quick and easy— from Russ Crandall of The Domestic Man.
What You Need
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4 servings
Original recipe yields 4 servings
2 packages smoked kielbasa sausage, sliced into bite-sized pieces
1 medium onion, thinly sliced
2 pounds (32 ounces) sauerkraut
1 tablespoon olive oil
1 tablespoon butter, melted
1/2 teaspoon black pepper
1/4 teaspoon caraway seed s
2 green apple s, coarsely chopped
salt to taste
Reynolds Wrap® Heavy Duty Aluminum Foil
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes.
2
Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.
Kitchen Tips
Tip 1
Reynolds Kitchens Tip
Lock in delicious flavor by roasting sausage and sauerkraut together in a Reynolds Wrap® Heavy Duty Aluminum Foil packet.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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