- Servings: 6-8
|28– 32 oz. can||Sauerkraut, drained|
|2 lb||Kielbasa, sliced|
|18 oz. pkg||Frozen Pierogies|
|1||Large Onion, chopped|
|2||Apples, peeled, cored and thinly sliced|
|Salt, pepper and garlic powder, to taste|
|Caraway Seed, as desired|
|3 Tbsp||Brown Sugar|
|⅓ – ½ cup||Beer|
Heat oven to 325 degrees. Using a large casserole dish, layer the sauerkraut, kielbasa, pierogies, onions, and apples, sprinkling each layer with some salt, pepper, garlic powder, and caraway seeds. When layering is complete, sprinkle brown sugar over top. Use enough beer to pour over top and have an inch in bottom of dish. Bake for 1 1/2 hours or until bubbly.
The recipe can be easily doubled for a crowd, using 2 pans. Smoked sausage or cooked bratwurst can be substituted for the kielbasa.