A classic Eastern European dish made quick and easy- from Russ Crandall of The Domestic Man.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Aluminum 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.

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  • 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.

REYNOLDS KITCHENS TIP

Lock in delicious flavor by roasting sausage and sauerkraut together in a Reynolds Wrap® Heavy Duty Aluminum Foil packet.

Nutrition Facts

769 calories; protein 25.8g 52% DV; carbohydrates 24.4g 8% DV; fat 62.9g 97% DV; cholesterol 140mg 47% DV; sodium 3084.7mg 123% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2015
I have been making this dish for years but from a Polish point of view we have always called it Kapoosta and always cut up the bacon and onion sautéed it in a pan then rinse the sauerkraut and added that but always used little Smokies and let the bacon grease and all of that cook together with a little bit a water then boil the noodles and mix it all together. From start to finish it takes less than an hour to make you don't want to cook the bacon too fast because you don't want burnt bacon grease Read More
(8)

Most helpful critical review

Rating: 2 stars
10/22/2017
I have always found manufacturer's recipes good as they want to showcase their product. Timing however was so way off in this that not until I finally stuck the whole mess in a pot and cooked it for forty five extra minutes was it adequately done. I wouldn't make it again or at least not this way. Read More
(2)
22 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/18/2015
I have been making this dish for years but from a Polish point of view we have always called it Kapoosta and always cut up the bacon and onion sautéed it in a pan then rinse the sauerkraut and added that but always used little Smokies and let the bacon grease and all of that cook together with a little bit a water then boil the noodles and mix it all together. From start to finish it takes less than an hour to make you don't want to cook the bacon too fast because you don't want burnt bacon grease Read More
(8)
Rating: 4 stars
10/14/2017
Not wanting to deal with all that foil I threw all the ingredients into my slow cooker and cooked on low for about four hours. It was great and I will definitely make again but may add a potato to the mix. I warmed up some good Jewish Rye bread and had a great meal along with left-overs. Read More
(5)
Rating: 5 stars
10/14/2017
Great but fry up some pieces of bacon and onions add 1-2 tablespoons of brown sugar add to the saurkraut. I too have been making this for many years and is requested by many Read More
(4)
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Rating: 2 stars
10/22/2017
I have always found manufacturer's recipes good as they want to showcase their product. Timing however was so way off in this that not until I finally stuck the whole mess in a pot and cooked it for forty five extra minutes was it adequately done. I wouldn't make it again or at least not this way. Read More
(2)
Rating: 5 stars
10/20/2017
Great flavor! I rinsed the sour kraut and it seems to have helped the flavor mellow. Delicious! Read More
(1)
Rating: 5 stars
10/20/2017
We loved it Read More
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Rating: 4 stars
10/15/2017
We love sauerkraut so we were excited to try it. All we had on hand was Andouille Sausage so we used that. It was very good. The Caraway seeds were a key ingredient. We also diced the onions. Will definitely make this recipe again. Read More
Rating: 4 stars
01/04/2016
Very tasty -- the only thing I would change when I make it again is to chop up the onions instead of slicing them because I don't like large pieces of onion in my food.... otherwise I enjoyed it! One change I made (because I'd already bought them) was to use L'il Smokies and cut them in half which turned out just fine! Read More
Rating: 4 stars
02/10/2019
Wonderful! Wouldn't change anything. Easy and delicious comfort food. Read More