Uberbratenkielbasasauerkrautcasserole Recipes

Steps:

• In 4 or 5-quart sauce pot, cook sliced kielbasa and onion over medium-high heat 5 minutes; stirring frequently or until browned.
• Add apples and cook stirring frequently about 1 minute.
• Stir in sauerkraut, chicken broth and caraway seeds.
• Reduce heat to low; cover and simmer for 20 minutes or until apples are tender and flavors blended.

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
• On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
• Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

Steps:

• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. , Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
• In a medium saucepan over high heat, boil cabbage for 10 minutes.
• In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
• Bake in preheated oven for 1 hour, stirring every 20 minutes.

Steps:

• Slice sausage into one inch pieces
• Chop the onion into 1/2 inch.pieces Cook sausage and onion until done drain. When the sausage and onion are cooking. Peel and core the apples slice into quarters
• stir in the apples, Sauerkraut, (do not drain the sauerkraut.),water, brown sugar and seeds
• transfer to a 2 1/2 quart baking dish cover and bake for 1 hour at 350°F.

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 inch pan or casserole dish.
• Spread 1/2 of the mashed potatoes on the bottom, then half of the sauerkraut.
• Use remaining potatoes on top of the sauerkraut, then the remaining sauerkraut.
• Evenly distribute the pork sausage or keilbassa, sprinkle with pepper and top with the cheese you're using.
• Bake for 35 to 40 minutes.

Steps:

• Cook egg noodles as per directions on package. I really like the Pennsylvania Dutch Kluski noodles as they add great texture to this dish, but I'm sure any thick egg noodle will work. Set aside.
• Slice or cube kielbasa - we cube as we like it spread throughout the casserole more thoroughly.
• Heat butter in dutch oven until melted, stir in flour and seasonings. When mixture is well combined add milk. Bring to a boil for one minute, stirring constantly.
• Add 3/4 cup of cheese, stir until melted.
• When sauce is ready stir in sliced kielbasa, drained sauerkraut and pre-cooked egg noodles.
• Pour into a 3 quart casserole.
• Mix remaining cheese with bread crumbs and sprinkle over casserole.
• Bake at 375° for 20 minutes or until heated through.

Steps:

• Brown kielbasa on grill or in pan. Combine sauerkraut, kielbasa, apples and caraway seeds, if using, and enough beer to cover. Bring to a boil and reduce heat to simmer and let cook for 15 to 20 minutes or until cooked through. Serve with bread.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and set aside.
• Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup Cheddar cheese into sauce until melted.
• Stir kluski noodles, sauerkraut, and kielbasa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup Cheddar cheese in a bowl and sprinkle over the casserole.
• Bake in the preheated oven until casserole is heated through, about 20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and set aside.
• Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup Cheddar cheese into sauce until melted.
• Stir kluski noodles, sauerkraut, and kielbasa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup Cheddar cheese in a bowl and sprinkle over the casserole.
• Bake in the preheated oven until casserole is heated through, about 20 minutes.

Steps:

• Preheat oven to 350°. I put mine in the crockpot.
• Drain and rinse sauerkraut in a colander.
• Mix with all the ingredients in a bowl and pour into large casserole dish (or put in crockpot) Cover and bake for 1 1/4 to 1 1/2 hours.
• Or let cook in crockpot on low for several hours until potatoes are tender. I usually add 1 can of water and mix well. Add more water accordingly throughout the day.
• I let mine cook all day on low.
• You can also try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.
• I also use the Bavarian kraut--this gives this dish a sweeter flavor--even my kids like it.