Skillet Kielbasa and Sauerkraut

 

14 ounces kielbasa sausage

1 medium to large apple, a sweet-crisp variety like Gala or Fuji

2 tablespoons neutral oil, like avocado oil or vegetable oil

16 ounces refrigerated sauerkraut, drained (*see notes below)

¼ cup dark brown sugar, packed

¼ cup water or low-sodium chicken broth

2 tablespoons Dijon mustard or spicy brown German mustard

2 teaspoons fresh thyme leaves, chopped, or ½ teaspoon dried thyme

Freshly ground black pepper, optional and to taste

 

Slice the sausage into ½-inch thick rounds and set aside. Slice the unpeeled apple in half, then cut each half again to create quarters. Remove the core from each piece, then thinly slice. Set aside. Heat the oil in a large skillet over MEDIUM heat. Add the sausage and cook, stirring occasionally, until browned, about 3 to 4 minutes. Transfer the sausage to a plate and set aside. Return the skillet to MEDIUM heat and add the sauerkraut, apples, brown sugar, water (or broth), mustard, and thyme, and stir to combine well. Cook, stirring occasionally, for 1 to 2 minutes, then place the browned sausage on top of the mixture, cover the skillet, and reduce the heat to MEDIUM-LOW. Cook for an additional 5 minutes or until the apples are fork tender. Season with pepper to taste, if desired, and serve immediately. Note:  Sauerkraut: Look for packaged sauerkraut in the refrigerated section of the produce department at your grocery store. I find the refrigerated variety is fresher and tastes better than jarred. Classic kraut with salt and caraway seeds from brands like Cleveland Kitchen (not sponsored) is a great choice. To drain the sauerkraut, place it in a fine mesh colander, set it in the sink and press down on it. It should be well-drained before adding it to the skillet.