Chicken Apple Sausages with Apple Juice Glaze and Red Sauerkraut

Preparation & Cooking Time: Prep time: 15 minutes, plus 20 to 30 minutes for the glaze | Grilling time: 8 to 10 minutes
Serves: 4


Recipe by Jamie Purviance


  • 3 cups natural apple juice
  • ˝ teaspoon spicy brown mustard (not whole-grain mustard)


  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • ? cup cider vinegar
  • ˝ teaspoon kosher salt
  • ˝ teaspoon caraway seed
  • ˝ teaspoon yellow mustard seed
  • 4 teaspoons granulated sugar
  • ˝ head red cabbage, about 1 pound, shredded
  • 1 Granny Smith apple, about 7 ounces, peeled, cored, cut into bite-sized pieces

  • 8 fully cooked chicken apple sausages, each cut lengthwise in half
  • 1 Granny Smith apple, about 7 ounces, unpeeled, cored, cut crosswise into four ˝-inch slices
  • Extra-virgin olive oil


  1. In a medium saucepan over high heat, bring the apple juice to a boil, stirring occasionally. Continue boiling until the juice is syrupy and reduced to about ? cup, 20 to 30 minutes. Remove from the heat and stir in the mustard. Set aside. If the glaze hardens before you need to use it, gently reheat it (or keep it warm on a very low burner). 

  2. Meanwhile, prepare the sauerkraut. In a large sauté pan over medium-high heat, warm the oil. Add the garlic and cook until fragrant, about 1 minute. Add the remaining sauerkraut ingredients, except the apple, cover, and cook for 5 minutes. Uncover, stir in the apple, replace lid, and cook for 5 minutes. Uncover, and cook until the sauerkraut is tender and the liquid has been absorbed, 5 minutes, stirring frequently. Remove from the heat. 

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. Lightly brush the sausages with oil, and then grill over direct medium heat, with the lid closed, until heated through, about 6 minutes, turning and basing with the glaze two times (don’t use all of the glaze—you will need some to baste the apple slices). Remove from the grill and let rest for 3 to 5 minutes.

  5. Lightly brush the apple slices on both sides with oil, and then grill over direct medium heat, with the lid closed, until slightly softened, 2 to 4 minutes, turning and basting with the glaze once. Serve the sausages warm with sauerkraut and apple slices.