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Serves 6 | Prep Time 15 | Cook Time 20


1/2 cup sliced onion (1 medium)
1 tablespoon cooking oil
2 tablespoons all-purpose flour
1 cup apple cider or apple juice
1/2 cup chicken broth
2 tablespoons stone-ground mustard
1 20-ounce package refrigerated red potato wedges
1 pound cooked smoked turkey sausage, cut into bite-size slices
1 14-ounce can Bavarian-style sauerkraut*

In a 12-inch skillet cook and stir onion in hot oil over medium-high heat for about 8 minutes or until tender.

Sprinkle with flour.

Cook and stir for 2 minutes.

Stir in apple cider, broth, and mustard.

Add potato wedges, sausage pieces, and sauerkraut. Bring to boiling; reduce heat.

Simmer, covered, about 20 minutes or until thickened and bubbly and potatoes are tender.


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A really simple but tasty and hearty one-dish meal.

*Note: If Bavarian-style sauerkraut is unavailable, substitute one 14.5-ounce can sauerkraut plus 2 tablespoons packed brown sugar and 1/2 teaspoon caraway seeds.

Great dish! Easy to make too. My husband and I enjoyed this one. Thanks!

I made this last night, and it was great...reminds me of German potato salad in flavor. I took your suggestion and cut my potatoes in wedges, then boiled to about half-done. I was unable to get Bavarian sauerkraut, so I did add the brown sugar to the regular kind, and lastly, I substituted celery seed for the caraway. My nephew even finished up the left-overs cold(!) this morning for his breakfast!! Thanks for this recipe!

Hi Kalola,
I've never seen the refrigerated red potato wedges...are they already fully cooked? Could I substitute raw potato wedges; or maybe micro some raw wedges a bit before using? This recipe looks very tasty!

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