Fried Knoephla With Sausage Potatoes Kraut Recipes

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KNOEPHLA, POTATOES AND SAUERKRAUT



Knoephla, Potatoes and Sauerkraut image

This is an old German family recipe that is easily modified for the number of people being served.

Provided by DHERDEBU

Categories     Main Dish Recipes     Dumpling Recipes

Yield 6

Number Of Ingredients 10

3 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 egg, beaten
1 cup warm water
2 tablespoons vegetable oil
6 potatoes, peeled and cubed
salt and pepper to taste
1 tablespoon butter
22 ounces sauerkraut, drained

Steps:

  • Combine 3 cups flour, baking powder, 1/4 teaspoon salt, egg and warm water in a medium size mixing bowl. Mix well.
  • Knead the dough, adding flour until the dough in stiff and hard to work with, let the dough rest.
  • Roll dough into a 1/2 to 3/4 inch wide cylinder.
  • Bring a pot of salted water to boil. Using scissors cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 2 minutes longer. Drain well.
  • Place oil in a large skillet and heat over medium-high heat. Add potatoes and salt and pepper to taste. Fry until potatoes are cooked through and golden brown.
  • While potatoes are frying, place 1 tablespoon butter in a non-stick skillet, heat over medium-high heat. Cook the kneophla in batches, transferring the fried dumplings into the skillet with the potatoes.
  • When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately.

Nutrition Facts : Calories 499.6 calories, Carbohydrate 93.4 g, Cholesterol 36.1 mg, Fat 8.3 g, Fiber 9.2 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 856.8 mg, Sugar 3.6 g

SMOKED SAUSAGE WITH POTATOES, SAUERKRAUT & ALE



Smoked Sausage with Potatoes, Sauerkraut & Ale image

This German-inspired one-skillet dinner combines smoked sausage slices, potatoes, sauerkraut, ale and whole grain mustard for a quick and hearty meal.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 20m

Yield 6

Number Of Ingredients 6

1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
2 tablespoons vegetable oil
2 cups potatoes, diced into 1-inch pieces
12 fluid ounces your favorite ale
1 cup sauerkraut, rinsed and drained
2 tablespoons whole-grain mustard

Steps:

  • Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.
  • Add oil and potatoes to skillet and cook until golden brown.
  • Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.
  • Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 17 g, Cholesterol 41.3 mg, Fat 23.5 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 7.8 g, Sodium 785.2 mg, Sugar 2.6 g

SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

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

6 medium red potatoes, cubed
2 tablespoons canola oil
1 small onion, halved and sliced
1 pound smoked sausage, cut into 1/4-inch pieces
1 package (16 ounces) sauerkraut, rinsed and well drained
1/4 teaspoon pepper

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.

GERMAN-RUSSIAN-DAKOTA KNEFLA



German-Russian-Dakota Knefla image

This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.

Provided by Megan

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon black pepper
1 egg
¼ cup milk
2 tablespoons vegetable oil
3 potatoes, peeled and diced

Steps:

  • Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
  • Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g

SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

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

2 pounds sauerkraut, rinsed and drained
1 tablespoon caraway seeds
¼ cup brown sugar
1 apple, diced
½ pound bacon, cut into 1-inch pieces
1 large onion, chopped
1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

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 RED BEAN SKILLET WITH CORNBREAD BISCUITS RECIPE



Sausage and Red Bean Skillet with Cornbread Biscuits Recipe image

Provided by Judge99

Number Of Ingredients 15

1tablespoon1 tablespoon butter
1lb1 lb bulk pork sausage
1cup1 cup chopped yellow onion
1/2cup1/2 cup chopped celery
1/2cup1/2 cup chopped green bell pepper
1teaspoon1 teaspoon Cajun seasoning
1/8teaspoon1/8 teaspoon ground red pepper (cayenne)
1can1 can (19 oz) Progresso™ dark red kidney beans, drained, rinsed
1can1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes, undrained
1pouch1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1cup1 cup shredded sharp Cheddar cheese (4 oz)
2tablespoons2 tablespoons milk
1tablespoon1 tablespoon Sriracha sauce
11 egg
22 green onions, thinly sliced

Steps:

  • 1. Heat oven to 400°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Cook sausage, onion, celery, bell pepper, Cajun seasoning and red pepper in butter 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are softened. 2. Stir in beans and tomatoes. Heat to boiling, stirring frequently; remove from heat. 3. Meanwhile, in medium bowl, mix cornbread & muffin mix, cheese, milk, Sriracha sauce and egg. Spoon tablespoonfuls over sausage mixture. Bake 12 to 15 minutes or until cornbread biscuits are cooked through and browned on top. Top with green onions.

FRIED KNOEPHLA WITH SAUSAGE, POTATOES, & KRAUT RECIPE



Fried knoephla with sausage, potatoes, & kraut Recipe image

Provided by socalnativelala

Number Of Ingredients 12

knoephla dough:
1 lb of sausage or bacon cooked with a small white onion and grease until browned, save grease.
4 c self rising flour (or ap flour + 1/2 tsp baking powder
1/4 tsp salt)
2 eggs
1 c warm water
1 c whole milk
6 potatoes, peeled and cubed
salt and pepper to taste
bacon or sausage grease (lard or vegetable oil)
butter
22 ounces sauerkraut, drained

Steps:

  • Beat eggs and liquids in a medium size mixing bowl. Add in half flour mixture and mix well. Knead the dough, adding more flour until the dough in stiff and hard to work with, let the dough rest for 10 minutes. Bring a pot of well salted water to boil. Add in potatoes and cook just until tender. Remove from water using slotted spoon and drain colander, leaving boiling water simmering. Take parts of dough and roll in palms to make a 1/2 to 3/4 inch wide cylinder. While potatoes cool use scissors to cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 1-2 minutes longer. Drain well. Place grease and/or butter in a large skillet and heat over medium to high heat. Add cooked potatoes and salt and pepper to taste. Fry until potatoes are golden brown. While potatoes are frying, place grease/butter in a non-stick skillet, heat over high heat. Cook the kneophla in batches, until browned, transferring the fried dumplings into the skillet with the potatoes. When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately

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