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Kielbasa and Sauerkraut Roast

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Eastern European
Kielbasa and Sauerkraut Roast
Ingredients
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1 (32 ounce) package sauerkraut, drained
  • 2 (13 ounce) packages smoked kielbasa sausage, cut into bite-size pieces
  • 1 medium onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon caraway seeds
  • 2 green apples, coarsely chopped
  • Salt to taste
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric).
2
Cover a large baking sheet with a thick layer of heavy-duty aluminum foil, ensuring it's big enough to hold all the ingredients. Place sauerkraut, sausage, onion, oil, butter, pepper, and caraway seeds in the center of the foil; make sure everything is well mixed together.
3
Fold up the sides of the foil and create a tight seal by doubling it over the top and ends, leaving some space for air to circulate inside.
4
Place the foil-wrapped package and baking sheet into the preheated oven and roast for 30 minutes, allowing all the flavors to meld together.
5
Remove from the oven; carefully cut along the top fold of the foil with a sharp knife to open it, allowing any steam to escape.
6
Once opened, lift the top of the foil packet and stir in some green apples to add a burst of freshness. Re-seal the foil, adding another layer on top if needed.
7
Return to the oven for 10 more minutes, allowing everything to come together perfectly.
8
Remove from the oven, sprinkle some salt over your dish and serve hot.