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Kielbasa With Apples, Onions, and Sauerkraut

By: Campbell's Kitchen
Kielbasa With Apples, Onions, and Sauerkraut
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This Kielbasa With Apples, Onions, and Sauerkraut recipe is an easy sauerkraut with apple and Kielbasa meal that uses classic Polish sausage. Apples, onions and sauerkraut add a nice crunch and slight sweetness to balance the saltiness of the meat. Traditional Dijon mustard and Campbell's condensed French onion soup create a tangy, creamy flavor throughout. Each element brings something new to the dish, and the flavors come together with each bite. This is a sensational holiday or potluck meal that will gain you more than a few adoring fans.


Preparation Time15 min

Slow Cooker Time HIGH5 hr

Cooking Vessel Size6-quart slow cooker


  • 2 pounds Kielbasa (beef or turkey), cut into 2-inch-long pieces
  • 16 ounces sauerkraut, drained
  • 2 cans Campbells® Condensed French Onion Soup
  • 3 medium apples, peeled and cut into quarters
  • 1 cup water or white wine
  • 2 tablespoons Dijon-style mustard


  1. Stir the Kielbasa, sauerkraut, soup, apples, water and mustard in a 6-quart slow cooker.

  2. Cover and cook on HIGH for 4 to 5 hours or until the apples are tender.

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How do the apples work in this dish? Do they come out mushy, or do they have a whole piece that you can eat like a potato? I would never think to add apples to sauerkraut, but now I am so curious, I just have to try it and see how it tastes.


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