Sausage with Sauerkraut, Apples, and Bok Choy

Great super quick dish. It is a great fall favorite with our family. We don't love caraway, so I substituted fennel seeds for the caraway, and used bratwurst and Italian sausage depending on what I have in the freezer. Our family loves it.

• Sherri

• Sacramento, CA

• 12/21/2021

As wonderful with bok choy as it is with brussel sprouts, and if you don't have either of these, chop the stems of any green and saute those first and then the greens lightly in place of the bok choy; fold these in with apples and all at the end. Or saute the stems and fold the greens in at then end.

• jaf829

• Charlotte, NC

• 4/16/2021

I happened to have a package of sauerkraut laying around that my wife bought for something but never made, so I gave this dish a try. It was a surprise hit! My kids didn't care for the endive, but I guess that's no shocker. Otherwise, though, everyone classified this as a make again.

• carnix

• 遗传算法

• 12/17/2017

Very different from our usual dinners; excellent just as is.

• lmastriaco

• NYC

• 12/3/2017

omg, so good...I used pack of 4 Aidell chicken/apple sausage, peeled the apple, omitted caraway since I didn't have on hand. Grilled the bok choi and sausages and then arranged all on the plate to match the recipe photo. Absolutely delicious, easy and will make often.

• omgirl3344

• northern VA

• 4/9/2017

I made some changes, but really loved this dish and it will definitely become a fall regular in our house. I used beer brats instead of sausage, and beer instead of chicken broth (why not get some extra probiotics in?! I used Sweet Sixteen apples for their anise flavor and cooked the recipe according to direction. Just wonderful. Flavorful and really satisfying. Great recipe!

• midwestfarmtotable

• Cedar Rapids, IA

• 10/27/2016

As these reviews all seem to show, this is a good base recipe that can be used as the start for a lot of good variations. The one comment I have is the steps are a little vague and if you follow the recipe it will not look at all like the photo. After doing several variations, I mix the kraut and sausages, but just keep the bok choy (or brussel sprouts or whatever you replace them with) and apples separate and stack the food on the plate like shown in the photo. Otherwise, it can look like an unappetizing mess.

• whitenviro

• Seattle, WA

• 2/4/2016

My husband loved this. Bok Choy is great it in, though as mentioned any green would probably work. Wouldn't change a thing.

• mmfdaf816

• Chicago

• 9/10/2015

I made this with both regular italian sausage and soy italian sausage and it was fantastic. I replaced the caraway seeds with fennel but otherwise made it as described. It is quick and easy.

• skhercules

• Denver, CO

• 4/1/2015

Delicious! I really didn't know what to expect because I've rarely had sauerkraut in any form, but this was amazing! I did use brussel sprouts instead of bok choy, because I wanted to use something green and I love braised brussel sprouts, but that was the only change and this was wonderful. A lot of reviewers have questioned adding bok choy but I think almost any green would work and it's a great way to add nutritional value.

• nickiskinner

• toronto, ON

• 3/11/2015

Also made it without the bok choy because of all the comments. Apples added just the right amount of sweet to the vinegar of the sauerkraut. Used turkey sausage. Easy. Delicious. Reminded me of the many sausage & sauerkraut dinners we had when I was a kid (parents met in Germany). Will definitely make it again.

• soytri

• Austin, TX

• 2/22/2015

Made this again tonight with homemade sauerkraut. Left out the bok choy. Not because I didn't like it but because I don't think it adds much to it and I didn't have any. This time used smoked german sausage. Had to use Granny Smith apple instead of the sweet apple the recipe calls for because, once again, that's what I had. Cut the simmering time down so I didn't ruin the nutritional value of home fermented sauerkraut. The polish sausage and sweet apple that I used before was much better. Didn't miss the bok choy. For all those worried about the calorie count, just use 1 sausage per serving and cut the calories by 350. Easy fix. Still love the recipe and the ease of the preparation.

• snoogerbot

• 温哥华佤邦

• 2/17/2015

I just loved this recipe, it reminded me a lot of the German-style cooking of my mother. I made it this time using bratwurst and it was very good. I'll try a mix of sausages next time. I also served the dish with mashed potatoes, ala my mother's way. I don't think the bok choy (which I really love) added anything to the dish and I'll leave it out next time - I have better uses for it. All in all this was a really good dish and I'll keep it in the winter rotation.

• lgrande99

• Montana

• 2/16/2015

I made the recipe exactly as is and it is good. I love sauerkraut, love sausage, and love to eat my greens, so this was a simple, fast, delicious combo.

• mferazza

• Seattle, WA

• 2/12/2015

I made this recipe this weekend, everyone loved it. I spiced my up a bit with some cayenne pepper. Perfect!

• cserrato77

• Seattle, WA

• 2/9/2015