Grandma Brennan's Sauerkraut

Submitted by Suzanne Hieber

Our grandmother, Agnes Grace McDonough Brennan, grew up in Wheeling, West Virginia, where there was a large population of German-Americans. According to our mother, Peggy Brennan Carroccio, her mother’s family cooking was strongly influenced by the local German cuisine. That is why this recipe has come from West Virginia with Grandma, and passed on to us. This was a traditional Thanksgiving side dish we served at our house. You could always tell that Turkey Day had arrived when you walked into the kitchen at 5501 Albia Road - one of the first things you could smell was the sauerkraut simmering on the stove. Delicious!

Ingredients

1 lb. can of sauerkraut
1/2 an onion, chopped
1 lb. of Jimmy Dean pork sausage
1-2 apples, peeled, cored, and chopped
1 tbsp. of caraway seeds

Directions

1. Brown and crumble sausage in a frying pan

2. Remove sausage to a saucepan, leaving drippings in frying pan

3. Cook onions in drippings until soft

4. With slotted spoon, remove onions and then add to sausage

5. Add remaining ingredients to sausage/onions in saucepan and stir

6. Simmer for several hours, stirring occasionally

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