Sauerkraut And Sausage Recipes

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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.

SAUSAGE 'N' SAUERKRAUT



Sausage 'n' Sauerkraut image

Savory Sausage 'n' Sauerkraut comes from Robert Walker of Glen Dale, West Virginia. "Not only is it economical, it's delicious. I'm positive you'll serve it often," Robert says.

Provided by Taste of Home

Categories     Dinner

Time 35m

Number Of Ingredients 12

2 pounds fresh Polish sausage
1 can (16 ounces) sauerkraut, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 large onion, chopped
1 large green pepper, chopped
3 tablespoons brown sugar
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Mashed potatoes, optional

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.

Nutrition Facts :

ROASTED SAUSAGE AND SAUERKRAUT



Roasted Sausage and Sauerkraut image

A classic Eastern European dish made quick and easy- from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 10

2 (13 ounce) packages smoked kielbasa sausage, cut into bite-size pieces
1 medium onion, thinly sliced
1 (32 ounce) package sauerkraut, drained
1 tablespoon olive oil
1 tablespoon butter, melted
½ teaspoon black pepper
¼ teaspoon caraway seeds
2 green apples, coarsely chopped
Salt to taste
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Aluminum Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes.
  • Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.

Nutrition Facts : Calories 769.4 calories, Carbohydrate 24.4 g, Cholesterol 140 mg, Fat 62.9 g, Fiber 7.9 g, Protein 25.8 g, SaturatedFat 28.8 g, Sodium 3084.7 mg, Sugar 15.3 g

SAUERKRAUT 'N' SAUSAGE



Sauerkraut 'n' Sausage image

"I've fixed this satisfying stovetop supper for dozens of group gatherings, and everyone seems to enjoy the wonderful blend of flavors," reports Hebron, Indiana's Edna Hoffman. Sweet and tart ingredients balance nicely, complemented with bacon and spices.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10-12 servings.

Number Of Ingredients 11

1 small onion, chopped
1 tablespoon butter
1 jar (32 ounces) sauerkraut, rinsed and drained
1 pound fully cooked Polish sausage, cut into 1/2-inch chunks
3-1/2 cups diced cooked peeled potatoes
1 cup apple juice
2 medium unpeeled apple, diced
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1 tablespoon caraway seeds
3 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 230 calories, Fat 12g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 859mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

SAUSAGE & SAUERKRAUT



Sausage & Sauerkraut image

Make and share this Sausage & Sauerkraut recipe from Food.com.

Provided by mmlwjr

Categories     Pork

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

1 small onion, chopped
oil
1 (32 ounce) jar sauerkraut, rinsed & drained
1 lb fully cooked Polish sausage, cut into 1/2 in chunks
3 1/2 cups diced cooked peeled potatoes
1 cup apple juice
1 medium unpeeled apple, diced
2 tablespoons brown sugar
2 tablespoons flour
1 tablespoon caraway seed, sseeds
3 slices bacon, cooked & crumbled

Steps:

  • In a large saucepan, saute onion in oil until tender.
  • Add sauerkraut, sausage, potatoes, apple juice& apple.
  • Combine brown sugar, flour& carway, stir into saucepan.
  • Simmer for 35 minutes.
  • Garnish with bacon.

Nutrition Facts : Calories 277.7, Fat 16.4, SaturatedFat 5.8, Cholesterol 36.4, Sodium 1090.2, Carbohydrate 23.8, Fiber 4.3, Sugar 9.2, Protein 9.5

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

SAUSAGES AND SAUERKRAUT



Sausages and Sauerkraut image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

1 onion, thinly sliced
6 tablespoons goose fat
2 1/5 pounds Sauerkraut, recipe follows
1 apple, diced
5 juniper berries
7 ounces smoked bacon
3 ounces white wine plus 2 ounces
2 tablespoons water
11 pounds white cabbage, shredded
5 tablespoons salt
1 pound plus 5 ounces pork neck
14 ounces pork belly
Pinch ground mace
Pinch ground cardamom
Pinch dried marjoram
1 tablespoon salt
Pinch freshly ground pepper
2 eggs
1/2 cup milk
Sausage casings

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.

SAUERKRAUT AND SAUSAGE



Sauerkraut and Sausage image

This is a delicious main dish and you can use leftovers (if you have any) for lunch the next day and serve it on hot dog buns with your favorite condiments!

Provided by Carolynne Grogan

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 6

i large jar of sauerkraut drained
1 lb. polish sausage
1/2 onion
4 slices of bacon
1 tablespoon butter
1/3 cup water

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!

SLOW COOKER SAUERKRAUT AND SAUSAGE



Slow Cooker Sauerkraut and Sausage image

Here's an old recipe I have used for years. Sauerkraut and pork sausage cooked slowly in a slow cooker. Yummm!

Provided by grannycancook

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 4h15m

Yield 5

Number Of Ingredients 4

1 (20 ounce) can sauerkraut
¼ cup brown sugar
1 ½ pounds ground pork sausage
1 onion, sliced

Steps:

  • In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
  • Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 19 g, Cholesterol 92.6 mg, Fat 55.1 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 19.8 g, Sodium 1652.7 mg, Sugar 13.4 g

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