Gluten-free Oktoberfest Sausage Supper

Here is an easy recipe that I like to make when the weather starts to cool off. I’ve been making this since Pie was a wee bit of a lad. It makes about 4 servings, so if there are more people eating, or if you would like left-overs, which actually taste better the next day, double the recipe.

It’s also a good break from Thanksgiving leftovers!

  • 1 lb Smoked Sausage. I usually use Kielbasa
  • 1 lb can Bavarian sauerkraut
  • 1 T bacon drippings
  • 1 small onion, thinly sliced
  • 1 medium apple cored and thinly sliced. I like to use tart Granny Smiths
  • 1/4 t salt
  • 1/2 t celery seed
  • 1/2 t dill seed
  • 1/8 t black pepper
  • 1 T sugar
  • 1/2 C water

In heavy medium-size pan, heat bacon drippings and add onion to saute’. Add remaining ingredients, except sausage. Cover and cook slowly for 15 minutes or until apple slices are soft. Add quartered sausage and continue slowly cooking, covered, until sausage is heated through.

Did you make this recipe? If so, let me know how you like it.

I wish you well.



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