A delightful twist on the traditional Polish sausage and sauerkraut casserole, this recipe incorporates a touch of apple for a hint of sweetness and a rich, savory flavor.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking throughout the dish.
Bring the Polish sausage to a boil in a large pot of water, then reduce heat and simmer for 15 minutes. Drain and set aside.
Simmering the sausage helps to lock in its flavors.
Cut the bacon into small pieces and cook in a skillet over medium heat until it begins to brown.
Use a slotted spoon to remove the bacon, leaving the grease in the skillet.
Add the diced onion to the skillet with the bacon grease and sauté until translucent.
Stir frequently to prevent the onion from burning.
Peel, core, and dice the apple, then add it to the skillet along with the sauerkraut and brown sugar. Mix well.
The apple adds a subtle sweetness that balances the tanginess of the sauerkraut.
Transfer the sauerkraut mixture to a casserole dish. Arrange the Polish sausage on top.
Ensure the sausage is evenly spaced for even cooking.
Cover the dish with aluminum foil and bake for 1 hour. Check halfway through and add water if the sauerkraut looks dry.
Adding water ensures the sauerkraut stays moist and flavorful.
Remove from the oven, let cool slightly, and serve warm.
Garnish with fresh parsley for a pop of color.
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