Sausage With Apple Sauerkraut Recipes

Steps:

• Drain sauerkraut REALLY well and put in a large saucepan.
• Add 2 cups of water, bullion cube, caraway seeds, Chablis, apple, onion and sausage; bring to a boil.
• Turn down the heat and allow to simmer, covered for at least 30 minutes stirring occasionally.

Steps:

• In a large skillet, saute onion in butter for 15 minutes or until lightly browned. , In a large bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut.

Steps:

• Rinse sauerkraut and squeeze dry.
• Cut sausage into 2-inch pieces.
• Put 1/2 the sauerkraut in the slow cooker.
• Add the sausage pieces on top.
• Continue to layer remaining ingredients in slow cooker in the order listed.
• Top with remaining sauerkraut.
• Do not stir the layers.
• Cover.
• Cook on high 4 hours, or low 6-7 hours.
• Stir before serving.

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.

Steps:

• Clean and cut the fennel in long strips (julienne) and trim tops, reserving for later use.
• Heat oil in heavy-bottomed saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt, reduce heat to medium-low.
• Meanwhile, mix grated apple with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. Cook for an additional 5 minutes, uncovered. Season, to taste, with salt and pepper. Remove from heat and let sit to allow the flavors to mingle. (The sauerkraut can be made up to 2 days in advance and kept covered in the refrigerator until ready to use.)
• Build charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grill sausages. To grill sausages, place on the cooking grate over direct medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, split the buns and brush a little butter on the inside. Toast until lightly browned. When ready to serve, place 1 sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side. Enjoy immediately.

Steps:

• Preheat the grill or grill pan to medium-high heat.
• Cook the sausage on the outdoor grill or grill pan for about 12 minutes, turning a quarter turn every 3 minutes.
• While the sausage is cooking, heat the canola oil in a large skillet over medium-high heat. Add the cabbage, onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes.
• Stir in the beer, vinegar, mustard and the brown sugar and simmer for 5 minutes. Add the apples, cover partially with a lid, to allow some steam to escape. Cook the cabbage and apples over medium-low heat until they are tender, about 8 minutes.
• Reserve 2 sausages and 1 cup of the apple sauerkraut for online Round 2 Recipe.
• Transfer the sausages and sauerkraut to a serving platter and serve.

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.

Steps:

• Prick sausages several times with the tip of a small knife. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown sausages, turning occasionally, about 3 minutes total. Transfer to a plate.
• Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay leaves, caraway seeds, and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about 5 minutes. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes.

Steps:

• Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
• Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
• Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)

Steps:

• In a large skillet, brown smoked sausage in olive oil, add onions and cook for 3 minutes.
• Arrange all ingredients around sausage in skillet and cook over medium heat 30-40 minutes or until juice has cooked down.
• If kraut still has a sour taste, add more brown sugar to suit your taste.

Steps:

• Saute sauerkraut, apple and caraway in hot oil in large pot over low heat for a couple of minutes. Cover and continue cooking over low heat about 20 minutes.
• Heat butter in saute pan; cook bratwurst in butter until it browns on both sides. Pour off excess fat and add wine. Cook quickly until wine evaporates.
• Arrange sauerkraut on platter, surrounded by bratwurst. Serve with heated pitas and Dijon mustard.

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.

Steps:

• Add oil to medium skillet. Over medium heat sauté apples, onions and caraway seeds until onion turn opaque. About 10-12 minutes.
• Dice sausage into 1/2 inch pieces and add to skillet. Stir well. Heat for 8 -10 minutes or until sausage is warm.
• Drain sauerkraut well. Add sauerkraut and stir well. Cover and turn down heat to low.
• Cook on low for 10 minutes. Stir to prevent burning. Serve hot with a little shot of mustard on the side. Enjoy.

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.