Polish Smoked Sausage and Sauerkraut Recipe

The Spruce Eats
Serves: 6 Save

Ingredients (8)

  • Cooking spray
  • 1 pound bacon (cut into 1/2-inch pieces and fried; reserve 2 tablespoons fat)
  • 2 pounds sauerkraut (rinsed and squeezed)
  • 2 pounds Polish sausage (smoked; cut into 1 1/2-inch pieces)
  • 1 cup apple juice
  • 1/4 cup brown sugar (packed, more or less to taste)
  • 2 apples (Granny Smith; peeled, cored, and sliced 1/2-inch thick)
  • 1 tablespoon caraway seeds (optional)

Directions

Learn how to make this recipe at The Spruce Eats

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Winter Spiced Negroni

The Bar

Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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