SAUSAGE WITH APPLE SAUERKRAUT
Dress up sauerkraut with apple and fennel and serve it with Polish sausage or bratwurst. Top with your favorite mustard or relish.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 505 calories, Fat 39g fat (17g saturated fat), Cholesterol 104mg cholesterol, Sodium 1426mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 3g fiber), Protein 15g protein.
EASY SAUSAGE BAKE WITH SAUERKRAUT AND APPLES
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- In a large ovenproof saute pan or Dutch oven over medium heat, heat the vegetable oil. Add the onion and sliced sausages and saute until the onion is golden and the sausage is lightly browned, 5 to 7 minutes.
- Add the apples and saute for 1 minute longer.
- Add the apple juice, vinegar, brown sugar, sauerkraut, and pepper.
- Add the caraway seeds, if using.
- Cover and bake for 1 hour.
- Serve with crusty rolls or biscuits and a tossed salad. Enjoy.
Nutrition Facts : Calories 391 kcal, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 4 g, Protein 12 g, SaturatedFat 9 g, Sodium 1354 mg, Sugar 17 g, Fat 29 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
SMOKED SAUSAGE AND APPLE BAKE
An easy and delicious blend of smoked sausage, apples, onions, and sauerkraut that everyone will love! This is great served with potatoes and cornbread. If you do not wish to use brandy, a good quality apple cider may be substituted for it in the gravy.
Provided by Lori Deakins Stewart
Categories Main Dish Recipes Casserole Recipes
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brown the sausage in a large skillet over medium heat. Set aside.
- Make a layer of sliced apples in the bottom of a 2 quart casserole dish. Sprinkle with a bit of the cinnamon. Layer half of the onion, then half of the sauerkraut over the apples. Place all of the sausage slices over the sauerkraut, reserving the drippings in the pan. Cover the sausage with the remaining sauerkraut, onion, and top with apple slices. Sprinkle the remaining cinnamon over the top.
- Pour the heavy cream and brandy into the skillet with the sausage drippings. Place over medium heat, and stir to remove the bits of sausage flavor from the bottom. Pour over the sausage and apple casserole.
- Cover, and bake for 1 hour in the preheated oven. Let stand for a few minutes before serving.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 19.9 g, Cholesterol 76.4 mg, Fat 23.7 g, Fiber 3.2 g, Protein 12 g, SaturatedFat 10.5 g, Sodium 1465.1 mg, Sugar 14.9 g
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.
GRILLED KIELBASA WITH SAUERKRAUT AND ONIONS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill. Preheat oven to 400 degrees F.
- Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
- In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
- Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
- In a small bowl, mix all ingredients until well combined.
GRILLED SAUSAGE, FENNEL, AND BABY ARTICHOKE SPRING PASTA
Steps:
- Heat grill on medium-high.
- Cook sausages for 10 minutes, making sure to turn to prevent burning. Season fennel with salt and pepper, brush with olive oil, and grill until brown and tender, about 20 minutes. When cool enough to handle, slice the sausages on the bias into 1/4-inch slices, and cut the fennel into similarly sized pieces. Keep the sausage and fennel warm until ready to use.
- Bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente.
- In another large pot of water, add lemon, onion, salt, and pepper and bring to a boil. Add trimmed artichokes and top with a small plate to weight down artichokes. Cook until hearts are almost tender, about 15 minutes. Remove from pot and pat dry. Season with salt and pepper, and place on grill to cook for 5 minutes. When cool enough to handle, halve the artichokes.
- In a medium sized bowl, mix the vinegar and mustard. Slowly whisk in oil until emulsified. Mix in salt, sugar, and pepper. Toss the sausage, fennel, artichokes, and pasta with walnut vinaigrette and plate, garnishing with the whole parsley leaves. Serve immediately.
MARIE'S SAUERKRAUT
Provided by Food Network
Categories condiment
Time 2h25m
Yield Ten 2-ounce servings
Number Of Ingredients 16
Steps:
- For the pickling sachet: Place the cloves, anise, coriander, crushed red pepper, allspice, juniper berries, cinnamon and bay leaf in a small saute pan and heat over medium heat, stirring constantly, until aromatic. Remove from heat and let cool
- Make a sachet: Cut cheesecloth into a large square, place the spices in the center and wrap in a bundle and tie to secure. (Alternatively, you can use a square piece of foil: Poke small holes in the square, place the spices inside and wrap up.)
- For the sauerkraut: Shred both cabbages into a bowl and set aside. Put the vinegar, sugar and 6 cups of water in a large pot over medium heat; stir until the sugar dissolves.
- Add the pickling sachet, granulated garlic, pepper and salt and stir to combine. Add the shredded cabbage and bring the mixture to a boil. Boil for 30 minutes, then reduce the heat and let the mixture simmer for another 30 minutes.
TURKEY SAUSAGE WITH FENNEL SAUERKRAUT
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add a splash of water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool. Once cooled, slice into 2-inch pieces and reserve.
- Reduce the heat under the skillet to medium and add the butter and caraway seeds, stirring until the butter is melted. Add the fennel and apple; cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage pieces and cook, stirring, until the sauerkraut is hot, about 3 minutes more. Season with salt and pepper. Garnish with fennel fronds.
SMOKED SAUSAGE, APPLES AND SAUERKRAUT
This dish has German roots, but is widely prepared in Switzerland. I'm not sure exactly where I found this recipe,but it's been DH and grandson's favorite deer hunting camp meal for many years. It cooks in one skillet so clean up is minimal.
Provided by BakinBaby
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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- Slice the fennel bulb in long, thin strips. Chop 3 tablespoons of the fronds and set fennel strips and fronds aside. In large saucepan, heat oil over medium heat. Add onion. Cook and stir till onion begins to brown. Add strips of fennel. Cook, covered, for 5 minutes or till fennel begins to wilt. Reduce heat to medium-low. In a large bowl combine apple and lemon juice. Add apple mixture to saucepan. Cook, covered, for 15 minutes, stirring occasionally. Stir in 1 tablespoon butter, caraway seeds, reserved fennel fronds, and cider or apple juice. Cook, uncovered, for 5 minutes more. Remove from heat; cool slightly. Season to taste with salt and pepper.(The sauerkraut can be made up to 2 days in advance and kept covered in the refrigerator till ready to use.)
- Just before serving, warm sauerkraut, if necessary, and grill sausages. For a charcoal grill, grill sausages on the rack of an uncovered grill directly over medium coals for 3 to 7 minutes or until heated through, turning occasionally. Meanwhile, brush the insides of frankfurter buns or French rolls with melted butter. Toast on the grill rack until lightly browned. (For a gas grill, preheat grill. Reduce heat to medium. Place sausages, then buns or rolls on grill rack over heat. Cover and grill as above.) When ready to serve, place one sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side. Serve immediately. Makes 8 servings.
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