On a bleak late-fall day, I decided to make a delicious german inspired dinner.  A real crowd pleaser at my home, and helps to chase away the chill.  Here is my menu suggestion:

Kielbasa with German Sauerkraut (recipe to follow)

Whole oven baked sweet potatoes (baked like a traditional baked potatoe)

Spaetzle

Applesauce

Serve a warm apple crisp for dessert

Sauerkraut is such a great “cold weather” food.  Prepared as follows it is more than a side dish, it creates just the right pairing for the Kielbasa. This recipe takes the pungency out of the sauerkraut.  If you’re not a big fan, I urge you to try.  You will need:

1 1lb. bag or can of sauerkraut, drained but not rinsed

3 tbsp butter

1 onion roughly chopped

1/2 tbsp chopped garlic

1 medium apple peeled and diced

1 1/2 tsp. caraway seed

1/2 tsp. celery seed

2 tbsp. german style stone ground mustard

1 tbsp gravy master*

1 ring kielbasa of your own preference

In a large fry pan over medium heat saute the onions and garlic in the butter.  Add the apple and cook a bit more, until onions and apple are soft.  Add in the caraway and celery seed, stir in the mustard and the gravy master*.  The consistency will be soft and very dark.  Mix in the drained sauerkraut until well combined.  Place the kielbasa on top of the sauerkraut and cover.  Lower the heat and allow to cook for approx. 30 minutes or until the kielbasa is heated through.

*If you cannot find ‘gravy master’, you can replace any dark gravy mix, preferably not with too much liquid.