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 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.
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
SAUERKRAUT HOTDISH
I gal I worked with years ago, brought this to a potluck. Such comfort food! And yes, in Minnesota,, we call it Hotdish!!
Provided by Grammabobbie
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburger and onion, salt and pepper, drain. Add soups and milk. Stir.
- Cook noodles, partially, about 5 minutes. They will finish cooking during baking time.
- Either using a crock-pot(low heat), or a casserole dish, grease with butter, then layer in order, 1/2 of each. Noodles, sauerkraut, hamburger mixture, cheese.
- Repeat.
- Either cook in crock-pot on low 4 hours, or bake in a 350 oven, for 45 minutes, until hot and bubbly.
Nutrition Facts : Calories 731.1, Fat 38.7, SaturatedFat 19.2, Cholesterol 170.8, Sodium 1748, Carbohydrate 54, Fiber 3.9, Sugar 4.2, Protein 41.5
HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
GERMAN SAUERKRAUT SOUP WITH SAUSAGE & POTATO
Traditional German sauerkraut soup with potatoes. Topped with seared smoked frankfurter and garnished with parsley. Several possible variations to the main recipe. Serves 4 to 6 depending on portion size.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a soup pot over medium heat sauté the diced onions in the oil until they just start to brown. Add the sauerkraut and the bay leaf, stir and sauté for about 30 seconds. 2. Add the chicken stock, the diced potatoes, paprika, caraway, salt and pepper. Stir and bring to a gentle boil. Lower the heat, cover and simmer until the potatoes are tender (about 20-25 minutes). 3. Stir in the heavy cream*** in the end and keep warm while you brown the smoked sausage in a skillet. Serve topped with sausage and garnish with parsley and a pinch of paprika.
Nutrition Facts : Calories 293 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 17 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1799 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GERMAN STYLE RICE SAUSAGE SAUERKRAUT CASSEROLE
Steps:
- Sauté diced onion with 1/2 stick of the margarine/butter until soft.
- Meanwhile brown sausage in skillet. When this is browned add the cup of Minute Rice & cup of water and let cook until rice is soft, about 5 minutes, stirring during this cooking. Add sautéed onion, rinsed & drained sauerkraut, the additional 1/2 cup butter/margarine with the paprika to taste and simmer all to heat through. Add sour cream and mix through.
- Pour into greased casserole dish, sprinkle paprika on top and bake at 350 degrees F for 30 minutes or until top is browned. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUERKRAUT AND SAUSAGE PAPRIKASH
Blake Royer at Serious Eats adapted this from a recipe at _Simply Recipes_. In this case, "paprikash" refers to a stew with both paprika and sour cream.
Provided by DrGaellon
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes.
- Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes.
- Add sauerkraut. Stir well, cover and simmer another 15 minutes.
- Add sour cream and stir until hot; do not let it boil.
Nutrition Facts : Calories 434.3, Fat 34.4, SaturatedFat 15.2, Cholesterol 85, Sodium 1635.7, Carbohydrate 20, Fiber 5.5, Sugar 7.4, Protein 12.9
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.
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4/5 (1)Category MainCuisine Austrian, HungarianTotal Time 55 mins
- Heat a 4-5 quart Dutch oven or large saucepan over medium-high heat. Add the olive oil. Swirl the pan to barely coat the bottom. Add the sausage and onions. Lower the heat and cook, turning the sausages over every so often and stirring the onions so they don't burn. (If it's starting to burn, add a little bit of water.) Cover and let cook for 10 minutes or so.
- After the 10 minutes, turn up the heat a little bit and add the garlic and smoked paprika. Cook for 30-60 seconds. Add the remaining ingredients. Bring to a low simmer, cover and let cook for 10-15 minutes to allow the flavors to meld.
- Remove the sausage from the pan and slice into 1/4-inch rounds. Add back to the pan. Taste and add salt and pepper, if needed.
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- In large skillet, fry sausage rounds until lightly browned on both sides. Remove to paper towel-lined plate and set aside. Add half the beef and pork to the same skillet and brown all over, about 4-5 minutes a side. Transfer browned meat to a plate.
- In large enameled cast-iron Dutch oven, heat bacon fat and then add onions. Cook over moderate heat until softened and very lightly browned, about 10-12 minutes. Sprinkle the paprika(s) over the onions and stir and cook for 5 more minutes.
- Stir in the beef and pork pieces, sauerkraut, bay leaves, thyme and enough stock to just cover the meat/sauerkraut mixture (3 to 4 cups). Bring to boil, cover and reduce heat and simmer for 1 hour.
- Add the smoked sausage and continue simmering, covered, until the beef and pork are very tender, about another hour. Season with salt and pepper and let cool. Cover and refrigerate overnight.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 509 per serving
- Be sure you are using a large skillet that has a lid. Heat the duck fat in the skillet over high heat. When the duck fat shimmers, add in the potato. Cook for 4-5 minutes, turning frequently as the potato browns.
- Add in the sliced bratwurst. Cook until browned, about 2-3 minutes. Please note that the bratwurst will not be cooked through, so no sampling yet!
- Introduce the onions and shallots to the bratwurst and potatoes. Give them a pinch of salt to release their water. Stir frequently to prevent burning. Cook until lightly browned.
- Reduce the heat to medium and add in the garlic. Stir for 1 to 2 minutes and then add in the sauerkraut and cooked bacon.
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From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 10
- In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator.
- Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the canola oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add both of the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 hours.
- Stir in the remaining garlic, bell peppers and onions. Add the Hungarian wax peppers and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with salt. Serve in bowls over egg noodles with a dollop of crème fraîche.
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- Preheat broiler. Place bell peppers on a small baking sheet, and roast under broiler or directly over a gas flame, turning frequently, until skins are blackened, about 5 minutes. Transfer to a medium heatproof bowl, and cover tightly with plastic wrap. Let stand until peppers are cool enough to handle, about 10 minutes. Remove and discard skins, stems, and seeds; place in a blender. Add tomatoes; process until smooth.
- Season chicken to taste with salt and pepper. Melt butter in a large Dutch oven over medium-high. Add chicken thighs, and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
- Add bacon to Dutch oven, and cook, stirring, until bacon begins to render, about 2 minutes. Add onion and mushrooms, and cook, stirring occasionally, until onion begins to turn golden, about 5 minutes. Stir in fennel, leek, garlic, and paprika, and cook 2 minutes. Add kielbasa, dill, and parsley. Cook, stirring, until sausage is heated through, 3 to 4 minutes.
- Return chicken to Dutch oven. Add wine, bring to a boil, and cook until liquid is reduced by half, about 5 minutes. Add pepper mixture, and bring to a simmer. Add stock and sauerkraut; stir to combine. Bring to a simmer, reduce heat, and simmer gently until vegetables are tender and chicken shreds when prodded with a fork, about 45 minutes. Season to taste with salt, and serve.
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