clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sausage and Sauerkraut for Octoberfest


  • 1 tablespoon olive oil
  • 4 fresh sausages*
  • 1 onion, peeled and thinly sliced
  • 10 whole juniper berries
  • kosher salt and pepper
  • 1¾ cups chicken stock
  • 2 lbs. sauerkraut, rinsed
  • 2 apples, such as Granny Smith or Honey Crisp, peeled and grated
    * Cappuccio’s on the Italian Market makes delectable homemade sausages (215.922.5792)
    * The Fair Food Farmstand sells several wonderful varieties as well from Country Time Farm and Jamison Farm


  1. Heat the oil in a 12-inch skillet over medium-high heat. Brown the sausage on all sides, then transfer to a plate. Add the onion and juniper berries and sauté until the onions are tender, about five to seven minutes, seasoning with salt and pepper to taste. Add the stock, sauerkraut and apples, and stir to combine, scraping any browned bits from the bottom of the pan. Nestle the sausage back into the sauerkraut mixture, bring to a simmer, cover and cook over low heat until the sausages are cooked through and some of the liquid has evaporated, about 25 to 30 minutes.
  2. Serve with a variety of mustards and hoagie rolls if desired.