Apple Kielbasa with Sauerkraut
This is a great one-dish comfort meal. As I mentioned in my last post, I’ve started occasionally eating meat again. This recipe satisfied both Mark and I, and is a very filling option for chilly fall nights. Make it in a big casserole dish and go oven to table with it!
This recipe comes courtesy of the Boston Globe. I mentioned it in my fall flavors post a few weeks ago and finally got around to trying it. I used turkey kielbasa to be a little bit healthier, a mix of Cortland and Mackintosh apples because they were in season in New England when I made this, and packaged mashed potatoes from Ikea, which saved time and was super delicious.
Apple Kielbasa with Sauerkraut
Served over mashed potatoes
- 1 package turkey kielbasa, sliced
- 1 onion, sliced
- 2 cloves garlic, sliced
- 2 apples, peeled, cored & sliced
- 1 jar (16 oz.) sauerkraut, drained
- 1 cup white wine
- 1 TBSP grainy or French mustard, like Dijon or spicy brown
- salt and pepper to taste
- olive oil for sauteing the onions
Pre-heat your oven to 350 degrees and prep your sliced ingredients.
In a flameproof casserole dish, such as this Le Creuset french oven I used, heat the olive oil over medium heat. Add the onion, garlic, and one apple. Cook, stirring, for about 10 minutes or until the onion starts to brown.
(Note: if using a cast iron pan such as Le Creuset, it is VERY important to start the heat on the low end. This type of cookware heats up very efficiently and you can’t cool the dish once it has gotten too hot.)
Stir in the sauerkraut, wine, mustard, salt and pepper. Place the sausage slices on top.
Bring to a boil then transfer to the oven (uncovered) and roast for 45 minutes, or until the sausages are pretty well browned.
If you are making the prepared mashed potatoes, place them in the oven a few minutes before the casserole dish as they require slightly longer to cook.
Remove the pan from the oven and stir in the remaining apple chunks.
Serve over the mashed potatoes with a glass of wine or a bottle of beer!
To plate, spread a layer of the mashed potatoes on each dish and top with the kielbasa. You can obviously make mashed potatoes from scratch if you have more time than I did, and you could also serve over egg noodles or rice if that’s more your style.
A little bit goes a long way. Yum!
In other news, Georgia had her first Halloween a couple weeks ago! We went trick-or-treating with friends whose son was a bit more age appropriate for appreciating the holiday. Baby G’s age didn’t stop us from dressing her up, even if it meant Daddy had to carry her around in his arms all night. (We kept it to less than 10 houses and she still fell asleep).
By the way, I feel like I owe a huge THANK YOU to everyone who reads this blog and has stuck by me through a challenging postpartum period (is there any other kind?) Even though I’ve only managed to post every other week (at best) since having Georgia, my readers have hung around, and the blog has had high traffic and plenty of new comments and visitors. In fact, I’ve recently started to get as many as 500 visitors a day, which is so much more than I ever thought would happen when I started OrganicGlory and hoped that anyone beside my mom would read it. My dream is to keep writing, trying new recipes, and sharing my life with you, and I’m honored that people I’ve never met have taken the time to visit my site and share it with others. That so many have stayed and shared some of themselves in return is truly amazing.