This is a tangy sausage and sauerkraut dish that reflects the hearty meals loved by German or Polish families. Rest assured, this is something your family will enjoy, too. You can serve this sauerkraut dish with hot baked biscuits or crusty rolls.
If you go entirely by the recipe, then this dish is on the sweet side with light brown sugar added. But, if you are not a big fan of sweetness, you can let the apples and apple juice be the sweetener and omit the sugar altogether. Although, as is, this sweetened sauerkraut dish is a good introduction for those who have never had the wonder that is fermented cabbage.
Another great thing about this dish is that every ingredient in this dish is cooked already. Since the sausage is smoked, you should not be concerned that you would be serving underprepared meats or other ingredients.
This is a great dish for an Oktoberfest party or any fall or wintertime festivities. If you are hosting an event with a German or Eastern European theme, then take a look at Paula's smoked sausage stew to serve alongside this baked sauerkraut dish.
In Poland, the equivalent to this dish is called kielbasa kapusta. Kapusta is the Polish word for "cabbage." The braised cabbage is often flavored with mushrooms, onion, or garlic, and other seasonings like bay leaf and paprika.