Sauerkraut N Sausage Food

GRANDPA'S SAUERKRAUT AND KIELBASA

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
• This brings out the sweetness of the onions.
• Simmer for about 10 minutes.
• Add minced garlic and simmer 2 more minutes.
• Add next 3 ingredients.
• Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
• Bring to a simmer on the stove top.
• Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

SAUSAGE AND SAUERKRAUT

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.

SAUSAGE 'N SAUERKRAUT SKILLET

Steps:

• Cook sausage in skillet over medium-high heat for 8 minutes, turning once. Slice sausage into 1-inch chunks. Return to skillet.
• Add sauerkraut and cubed potatoes; bring to a boil. Cover and reduce heat. Simmer 25-30 minutes or until potatoes are tender when pierced.
• Serve with fresh rye bread if desired.

SAUSAGE 'N' SAUERKRAUT

Steps:

• In a Dutch oven, brown sausage until a thermometer reads 160°; drain. When cool enough to handle, cut into 1/4-inch pieces; return to pan. Stir in the sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings., Cover and simmer for 20-25 minutes or until vegetables are tender. Discard bay leaf. Serve with mashed potatoes if desired.

SAUSAGE AND SAUERKRAUT

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.

SAUERKRAUT WITH POLISH SAUSAGE

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.)

SAUERKRAUT 'N' SAUSAGE

Steps:

• In a large saucepan, saute onion in butter until tender. Add sauerkraut, sausage, potatoes, apple juice and apple. In a small bowl, combine the brown sugar, flour and caraway; stir into saucepan. Simmer for 35 minutes, stirring occasionally. Garnish with bacon.

CHICKEN SAUSAGE AND SAUERKRAUT RECIPE

Steps:

• Heat the oil in a skillet over medium heat. Sauté the sausages and onions for about 5 minutes until it begins to brown.
• Add in the carrots, sauerkraut, wine, pepper, and bay leaf. Stir and bring the contents to a simmer.
• Cover and allow the carrots to tenderize and the liquid to evaporate. Leave it for about 15 minutes but stir occasionally.
• Turn off the heat once done and remove the bay leaf.
• Garnish with chopped cilantro and serve.

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 'N KRAUT

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill the sausages on the preheated grill until browned, about 3 minutes on each side. Cut the cooked sausage into 1/2-inch slices.
• While the sausage is grilling, melt the butter spread in a large skillet over medium-high heat. Stir in the sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until the sauerkraut begins to brown, about 10 minutes. Stir in the sausage slices. Serve hot.

SAUERKRAUT & SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway (or fennel) seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper. Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.
• Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.
• Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.

SAUERKRAUT AND SAUSAGE

Steps:

• 1. Fry bacon and set aside. Drop sliced onions into the hot bacon drippings and cook until translucent. Remove onions.
• 2. Drain grease down to 2 tablespoons. Add the sausage that has been cut into 1" pieces, drained sauerkraut, and 1/3 water. Cook on medium heat for 25 minutes.
• 3. Add bacon that has been broken into pieces, cooked onions, and 1 tablespoon butter. Let simmer for 15 mins and it's ready to serve!