Sausage Rolls With Sauerkraut Recipes

SURPRISE SAUSAGE BUNDLES

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool. , In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes. , Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes. , Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through.

SAUERKRAUT BALLS

Steps:

• Squeeze sausage from casings and brown in hot skillet. Break up any larger chunks. Drain and cool.
• Rinse and drain sauerkraut well. Press out as much liquid as possible. Chop up and add to sausage meat along with Dijon, cream cheese, parsley, salt and pepper.
• Chill mixture at least an hour before rolling into balls for best results. Can be chilled over night.
• Roll into uniformly sized balls.
• Arrange coatings in 3 shallow bowls. Add flour to first bowl, then eggs thinned with water in second, then breadcrumbs in third. Season flour with salt and pepper.
• Dredge balls in flour, then egg, shaking off excess, then breadcrumbs.
• Place on baking sheet covered with parchment paper without crowding.
• Heat oil in deep fryer to 350°. Fry balls until well browned and crispy. Drain well.
• Make dipping sauce by combining all ingredients. Serve Sauerkraut balls warm with dipping sauce.
• If baking, instead of 3 part dredging, simply roll balls in panko, arrange on baking sheet and bake on convection setting at 425° for 15 minutes.

SAUSAGE ROLLS WITH SAUERKRAUT

Steps:

• Wrap one 1pork steak around one sausage and secure with toothpick. Repeat with remaining sausages and pork steaks.
• Heat oil in large skillet over medium high heat. Add sausage rolls and cook until browned on all sides (5 minutes).
• Reduce heat to medium and add onion and cook another 10 minutes.
• Add tomatoes with juice, caraway seeds and thyme. Cover and simmer 15 minutes.
• Turn sausage rolls and simmer 10 more minutes.
• Stir in sauerkraut and cook 10 more minutes, stirring occassionally.
• Transfer sausage rolls to a platter, remove toothpicks and spoon sauerkraut mixture around sausage rolls.

ROASTED SAUSAGE AND SAUERKRAUT

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.

SAUSAGE AND KRAUT BUNS

Steps:

• In a 5- or 6-qt. slow cooker, combine first 7 ingredients. In a large skillet, saute sausage over medium-high heat until lightly browned. Stir into tomato mixture., Cook, covered, on low until vegetables are tender, 4-5 hours. Serve in buns.

EASY SAUERKRAUT AND SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
• Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
• Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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.