Weisswurst (White Hots) Sweet Apples and Sauerkraut

Did you know, today’s ‘White Hots’ are derived from the German sausage Weisswurst, or “White Sausage”. We added Weisswurst to our product portfolio in 1912. Soon later (in 1934), we created the White Hot. While they are perfect to enjoy in hand, placed in a bun, we love eating them atop a bed of sauerkraut to bring out the German flavors.
  • Servings: 6


  • 1 lb. Zweigle’s White Hots
  • 3 cups fresh sauerkraut
  • 1 small jar applesauce
  • 1/2 cup apple juice
  • 1/2 yellow onion, sliced
  • 2 tbsp. brown sugar
  • 1 apple, cut in chunks
  • Salt and pepper to taste
  • Dash cinnamon


  1. Drain sauerkraut and rinse in a colander with cold water.
  2. Squeeze out water and simmer sauerkraut in a pot with applesauce and enough apple juice to steam it.
  3. In a large pan, brown sliced onions in butter. When browned, sprinkle in brown sugar and raise heat to high to caramelize the onion.
  4. Add chunks of fresh apple. Lower the heat and saute for a few minutes. Add apples and onions to sauerkraut.
  5. Add salt and pepper to taste and sprinkle in a little cinnamon. Grill White Hots over medium heat, turning frequently.
  6. Serve sauerkraut on platter topped with grilled white hots.
  7. Substitution: Change it up by trying the same recipe with Zweigle's Polish Sausage or Knockwurst.

In this Recipe