Hearty Bavarian Sauerkraut & Sausage Stew
Indulge in the rich, comforting flavors of this Hearty Bavarian Sauerkraut & Sausage Stew, a delightful dish that pays homage to traditional German cuisine. Perfect for a cozy family dinner or a gathering with friends, this recipe combines crispy bacon, savory Polish sausage, and a medley of sweet and tangy ingredients, all cooked to perfection in a slow cooker. With tender potatoes, crunchy apples, and the distinctive flavor of caraway seeds, every bite takes you on a journey to the Old World. Plus, it's a breeze to prepare, allowing you to enjoy more quality time with your loved ones.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Bacon
3 slices (cut into small pieces)
Flour
2 tablespoons (none)
Sauerkraut
2 (15 ounce) cans (drained)
Potatoes
2 small (cubed)
Apples
2 small (cubed)
Brown Sugar
3 tablespoons (none)
Caraway Seeds
1 1/2 teaspoons (none)
Polish Sausage
3 lbs (cut into 3 inch pieces)
Water
1/2 cup (none)
Instructions
1
In a skillet, cook the diced bacon over medium heat until it's crispy. Remove the bacon from the skillet and let it drain on paper towels. Reserve the drippings in the pan.
2
Sprinkle flour into the reserved bacon drippings and stir until it's well blended, creating a roux.
3
In a large bowl, combine the sauerkraut, crispy bacon, and the roux mixture. Mix thoroughly until the sauerkraut is well-coated.
4
Transfer the sauerkraut mixture to the crockpot. Add the cubed potatoes, cubed apples, brown sugar, caraway seeds, and Polish sausage pieces.
5
Pour in the water and give it a gentle stir to mix the ingredients evenly.
6
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the sausages and potatoes are tender and the flavors have melded beautifully.
7
Once cooked, serve hot and enjoy the delicious blend of flavors in each hearty bowl!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Bavarian Sauerkraut & Sausage Stew?
It is a traditional German-inspired dish made with Polish sausage, sauerkraut, apples, and potatoes, slow-cooked to meld savory and tangy flavors.
What kind of sausage is best for this recipe?
The recipe calls for 3 pounds of Polish sausage, such as Kielbasa, cut into 3-inch pieces.
How long does it take to cook in a slow cooker?
You can cook the stew on low for 6 to 8 hours or on high for 3 to 4 hours.
Do I need to drain the sauerkraut?
Yes, the recipe specifies using two 15-ounce cans of sauerkraut that have been drained.
Why is bacon included in this stew?
Bacon adds a smoky flavor and its drippings are used to create a roux that thickens the stew.
How do I make the roux for this recipe?
Sprinkle flour into the reserved bacon drippings in a skillet and stir until well blended before mixing with the sauerkraut.
What type of apples should I use?
The recipe calls for 2 small cubed apples; firmer varieties like Granny Smith or Honeycrisp hold up well during slow cooking.
Can I skip the caraway seeds?
While caraway seeds provide a traditional Bavarian flavor profile, they can be omitted if you prefer, though the taste will be less authentic.
What purpose does the brown sugar serve?
The brown sugar balances the acidity and tartness of the sauerkraut and apples.
Do I need to peel the potatoes?
The recipe mentions cubing the potatoes; peeling is optional based on your preference for texture.
How much water should I add?
The recipe requires 1/2 cup of water to provide enough moisture for the slow cooking process.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the 2 tablespoons of flour with a gluten-free flour blend or cornstarch for the roux.
Is this a one-pot meal?
Yes, once the initial bacon and roux preparation is done in a skillet, the rest of the cooking happens in a single slow cooker.
What size should the potato cubes be?
Potatoes should be cut into small, bite-sized cubes to ensure they become tender within the cooking timeframe.
Can I use fresh sauerkraut instead of canned?
Yes, fresh sauerkraut from the refrigerated section can be used as a high-quality substitute for canned sauerkraut.
How should I serve this stew?
Serve the stew hot in bowls, perhaps with a side of crusty rye bread or a light green salad.
Can I substitute the Polish sausage with turkey sausage?
Yes, turkey sausage is a leaner alternative that works well with the other ingredients in this stew.
How many apples are needed?
You will need 2 small apples, cubed, to add a hint of sweetness and texture.
Is the bacon cooked before adding it to the crockpot?
Yes, the bacon is diced and cooked in a skillet until crispy before being added to the mixture.
What kind of potatoes work best?
Waxy potatoes like Yukon Gold or Red potatoes are excellent as they hold their shape during long cooking times.
Can I add other vegetables?
Carrots or onions would make excellent additions to this hearty stew for extra flavor and nutrients.
Can I use beer instead of water?
Yes, substituting the 1/2 cup of water with a German lager or pilsner can add extra depth to the Bavarian flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this stew be frozen?
Yes, you can freeze this stew for up to 3 months, though the texture of the potatoes may change slightly upon thawing.
How many servings does this recipe provide?
Based on the 3 pounds of sausage and other ingredients, this recipe typically serves 6 to 8 people.
Does the sauerkraut make the stew very sour?
The sourness is well-balanced by the brown sugar, sweet apples, and savory sausage.
Should I stir the stew while it cooks?
It is not necessary to stir frequently; a gentle stir at the beginning and once toward the end is sufficient.
What is the total amount of sauerkraut used?
The recipe uses two 15-ounce cans, totaling 30 ounces of sauerkraut.
Can I make this on the stovetop?
Yes, you can simmer it in a heavy pot or Dutch oven over low heat for about 1 to 1.5 hours until the potatoes are tender.
What makes this stew 'Bavarian'?
The combination of sauerkraut, caraway seeds, sausage, and apples is a hallmark of Bavarian and Southern German regional cooking.