Ingredients:

  • 1 lb smoked kielbasa, sliced into 1/2-inch rounds
  • 2 tbsp unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 lb sauerkraut, drained and rinsed
  • 2 medium firm apples, cored and sliced into wedges
  • 1/2 cup apple cider
  • 1 tbsp stone-ground mustard
  • 1 tbsp brown sugar
  • 1/2 tsp caraway seeds
  • Fresh thyme for garnish

Instructions:

  1. Place a large heavy-bottomed skillet over medium-high heat and add the sliced kielbasa in a single layer and sear for 4 minutes until edges are mahogany-colored and crispy. Remove sausage with a slotted spoon and set aside.
  2. Lower heat to medium. Add the sliced onions to the rendered fat in the pan. Sauté for 8 minutes, stirring occasionally, until they reach a deep amber hue. Add the minced garlic and caraway seeds for the final minute until fragrant.
  3. Deglaze the pan by pouring in the apple cider, scraping the bottom with a wooden spoon to release the flavorful brown bits (fond).
  4. Stir in the drained sauerkraut, apple wedges, stone-ground mustard, and brown sugar. Mix thoroughly to combine.
  5. Return the seared kielbasa to the skillet. Cover and simmer for 10 minutes, or until the apples are tender but still hold their shape and the liquid has reduced to a light glaze.
  6. Remove the lid and increase the heat slightly for 2 minutes to cook off any excess moisture. Garnish with fresh thyme or parsley before serving hot.