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
SAUSAGE SAUERKRAUT BAKE
Make and share this Sausage Sauerkraut Bake recipe from Food.com.
Provided by roslan
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cook potatoes.
- Meanwhile, combine sauerkraut and onion; place in a 2 to 3 cup casserole.
- Brown sausage meat; drain; spoon over sauerkraut.
- Drain potatoes; mash with milk, butter, salt and pepper.
- Spread potatoes over sausage; sprinkle with Parmesan cheese.
- Bake in a 400 degree oven for 25 to 30 minutes or till lightly browned.
- This recipe can be doubled, tripled or made for a large gathering.
- Just remember to increase the size of the casserole dish as well as the ingredients.
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
SAUSAGES AND SAUERKRAUT
Steps:
- In a large skillet over medium-high heat, fry the onion in the goose fat until it starts to brown. Add the sauerkraut, and heat it through for 5 minutes. Then add 1 cup of water, cover with a lid, and cook for 20 minutes. Then add the apple, juniper berries, and the bacon. Stir well, add 3 fluid ounces white wine, and 2 tablespoons water. Cook for 35 minutes. After 30 minutes of cooking, add the remaining 2 fluid ounces of white wine.
- Put the cabbage and salt alternately in a terra cotta pot, and press down with a weight or heavy pan until juice covers the shredded cabbage. Cover the pot with a cloth, and weight it down with planks and stones. Place in the refrigerator for 4 to 6 weeks before cooking it.
- All ingredients and equipment need to be very cold when making sausage.
- Cut the neck and belly of pork, and grind it into a large bowl. Add the mace, cardamom, marjoram, salt, and pepper, and mix it all together with your hands. Add the eggs, and mix again. Then add the milk, and mix again.
- Place the casing over a funnel. Stuff the casing with the meat mixture, and then tie the casing to make your desired size of sausage links.
- Once you have made all of the sausages, heat a large skillet over medium-high heat. Add enough oil to lightly film the pan, and let oil heat. In batches, add the sausages to the hot oil, and fry until browned and fully cooked through. Serve with the steaming sauerkraut, and mustard, if desired.
SAUSAGE AND SAUERKRAUT CASSEROLE
This recipe has been in our family for over 50 years, and it's always been our favorite casserole! Now that our four children are grown and gone, I don't often make family-sized meals...but we still enjoy this casserole often, because it's so simple to prepare and reheats nicely.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes., Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.
Nutrition Facts : Calories 281 calories, Fat 16g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 634mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
SAUSAGE MEAT AND SAUERKRAUT CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cover mushrooms with boiling water and set aside to soften.
- Cook the salt pork in a large, heavy sauce pan until golden brown. Add onions and saute until soft but not brown. Stir in the apple and saute another minute or two.
- Rinse the sauerkraut in cold water and squeeze very dry. Add sauerkraut to the saucepan and cook for several minutes. Stir in the tomatoes, the mushrooms and their liquid and simmer for 15 minutes.
- Preheat oven to 350 degrees. Season the sauerkraut mixture with salt and pepper. Spread one-third of the sauerkraut mixture in a large casserole, about 3-quart capacity. Cover with half the meats, both the sausage and the cooked meat. Cover with half remaining sauerkraut, the rest of the meat and then the last of the sauerkraut. Arrange the apple wedges in a pattern on top, place a bay leaf in center and pour the wine over it. Bake covered for 1 1/2 hours.
- Serve with boiled potatoes and pickles.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 1245 milligrams, Sugar 9 grams
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.
SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE
This wonderful dish combines all things Oktoberfest! It has spaetzle and sausage, and the sauerkraut is flavored with bacon, brown sugar, apples, and sauteed onions. Yum! This dish reheats well the next day and is very filling!
Provided by Experimenter
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
- Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
- Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
- Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
- In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
- Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 34.1 g, Cholesterol 160.5 mg, Fat 31.7 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 14.6 g, Sodium 1643.7 mg, Sugar 9.6 g
SAUERKRAUT WITH POLISH SAUSAGE
Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.
Categories Bake Sauté Sausage Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.
- Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)
POLISH SAUSAGE & SAUERKRAUT
I am a kielbasa lover, and nothing goes better with them than kraut. I sometimes add green pepper, and this is also great served in a bun, like the polish sausages you get at the fair!
Provided by DiXiEmEdiC911
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook sausages over medium heat in 10 inch skillet until brown.
- Remove.
- Cook onion in the same skillet until soft.
- Stir in sauerkraut; cover and simmer 3 minutes.
- Place sausages on top of sauerkraut.
- Cover and cook 2 minutes or until heated through.
Nutrition Facts : Calories 748.4, Fat 65.2, SaturatedFat 23.4, Cholesterol 158.9, Sodium 1989.1, Carbohydrate 5.7, Fiber 0.3, Sugar 0.9, Protein 32.2
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