Kielbasa and Sauerkraut

Instructions

• Heat the vegetable oil in a large skillet over medium heat. Add the onion and sausage, cooking until the onion is soft and the sausage is browned. Stir several times.
• Add the sauerkraut, brown sugar, Dijon mustard, and apple. Cook over medium-low heat for about 5 minutes, or until the apples soften.
• Season with salt and freshly ground black pepper to taste. Add crushed red pepper, if desired.

Notes

• This dish is traditionally made with Polska Kielbasa, a spiced, smoked pork sausage, but you can use any smoked sausage.
• I like to use bagged sauerkraut or homemade sauerkraut as I find it superior in taste and texture to jarred or canned.
• Season with fresh herbs like parsley, thyme, rosemary, or dill.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in a skillet on the stovetop over low heat or in the microwave at reduced power.

Nutrition

Calories: 489kcal | Carbohydrates: 27g | Protein: 16g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 2.506mg | Potassium: 703mg | Fiber: 8g | Sugar: 16g | Vitamin A: 76IU | Vitamin C: 37mg | Calcium: 92mg | Iron: 5mg