TURKEY SAUSAGE WITH FENNEL SAUERKRAUT
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add a splash of water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool. Once cooled, slice into 2-inch pieces and reserve.
- Reduce the heat under the skillet to medium and add the butter and caraway seeds, stirring until the butter is melted. Add the fennel and apple; cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage pieces and cook, stirring, until the sauerkraut is hot, about 3 minutes more. Season with salt and pepper. Garnish with fennel fronds.
SAUSAGE AND KRAUT
Steps:
- Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
- Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
- Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.
Nutrition Facts : Calories 417, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1,382 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 29 grams
SAUSAGE AND SAUERKRAUT
This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.
Provided by DOEMARK
Categories World Cuisine Recipes European German
Time 3h35m
Yield 5
Number Of Ingredients 7
Steps:
- Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g
ROASTED SAUSAGE AND SAUERKRAUT
A classic Eastern European dish made quick and easy- from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Aluminum Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes.
- Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.
Nutrition Facts : Calories 769.4 calories, Carbohydrate 24.4 g, Cholesterol 140 mg, Fat 62.9 g, Fiber 7.9 g, Protein 25.8 g, SaturatedFat 28.8 g, Sodium 3084.7 mg, Sugar 15.3 g
SAUSAGE AND SAUERKRAUT
I created this tasty quick-and-easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. - Mary Lyon, Spotsylvania, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 567 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 2043mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 20g protein.
ITALIAN SAUSAGE AND SAUERKRAUT
This is my aunt's recipe. I've made it for many potlucks, and I'm always asked to bring it for church dinners. Even people who normally don't eat sauerkraut enjoy this dish.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Add sauerkraut, brown sugar and poultry seasoning; cover and simmer for 1 hour. Transfer to an ungreased 13-in. x 9-in. baking dish. , Meanwhile, cook potatoes until tender; drain and mash slightly. Add milk, pepper and salt if desired; mash until smooth. Spread evenly over sausage mixture; dot with butter. , Bake at 350° for 20-25 minutes or until potatoes are lightly browned. Garnish with paprika and parsley if desired.
Nutrition Facts : Calories 303 calories, Fat 15g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 1000mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.
ITALIAN SAUSAGE AND SAUERKRAUT
I love Italian Sausage and I love Sauerkraut. I thought I would cook the two together and see how it would turn out. It was really good. Sauerkraut can tend to be a little "gassy" so I always put beer in it to neutralize the acidity in the sauerkraut. It seems to do the trick for me. Sometimes draining and rinsing the sauerkraut just isn't enough. Beer also gives the sauerkraut a good flavor. The pears give it a little bit of a sweetness. Cooking time is approximate since some people may want to cook it longer than the suggested 30 minutes. This can serve either 2 or 4 people depending on how many sausages and how much sauerkraut each person may want.
Provided by AuntWoofieWoof
Categories One Dish Meal
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cover the bottom of a large skillet with the oil.
- Add the sausages and brown them.
- Drain and rinse the sauerkraut (optional).
- Add the sauerkraut to the skillet, using a fork to distribute it evenly around and on top of the sausages.
- Add pears and stir into the sauerkraut.
- Add the beer and stir again.
- Bring the mixture to a boil.
- Cover the skillet with a lid and lower the heat to"Medium" to"Med-Low".
- Simmer the mixture for 30 minutes.
- You may cook it longer if you want to.
SAUSAGE WITH SAUERKRAUT, APPLES, AND BOK CHOY
Sausage with Sauerkraut, Apples, and Bok Choy
Provided by Rhoda Boone
Categories Kid-Friendly Dinner Lunch Sausage Fall Winter Bok Choy Cabbage One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.
- Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.
- Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.
- Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.
SAUSAGE AND SAUERKRAUT
Great summertime picnic dish, or winter time all-day casserole. The meat flavors the kraut, and the applesauce sweetens it. Great blend of flavors!! (I take a lot of liberty with the proportions of kraut, applesauce, etc. I just dump and mix, but this is as accurate as I can get. Just don't use too much onion.)
Provided by papergoddess
Categories Pork
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain kraut.
- Combine with applesauce, flour, onion, and caraway.
- Layer sausage or pork with kraut mixture.
- Bake in tightly covered casserole at 325 degrees Fahrenheit for 2 1/2 to 3 hours.
Nutrition Facts : Calories 996, Fat 72.8, SaturatedFat 25.9, Cholesterol 154.7, Sodium 4909.8, Carbohydrate 31.1, Fiber 7.3, Sugar 4.8, Protein 53.4
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