Sauteed Sausage With Sauerkraut And Sweet Peas Recipes

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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 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.

PASTA WITH PEAS AND SAUSAGE



Pasta with Peas and Sausage image

Delicious and creamy. Something different for pasta.

Provided by Elaina

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 8

Number Of Ingredients 8

1 pound rigatoni pasta
2 tablespoons olive oil
1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
12 ounces frozen green peas
1 ½ cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g

ITALIAN SAUSAGE AND SAUERKRAUT



Italian Sausage and Sauerkraut image

This is my aunt's recipe. I've made it for many potlucks, and I'm always asked to bring it for church dinners. Even people who normally don't eat sauerkraut enjoy this dish.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds bulk Italian sausage
1 small onion, chopped
2 cans (one 16 ounces, one 8 ounces) sauerkraut, undrained
1-1/2 teaspoons brown sugar
3/4 teaspoon poultry seasoning
7 to 8 medium potatoes
1/3 cup milk
Pinch pepper
1/2 teaspoon salt, optional
2 tablespoons butter
Paprika and chopped fresh parsley, optional

Steps:

  • In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Add sauerkraut, brown sugar and poultry seasoning; cover and simmer for 1 hour. Transfer to an ungreased 13-in. x 9-in. baking dish. , Meanwhile, cook potatoes until tender; drain and mash slightly. Add milk, pepper and salt if desired; mash until smooth. Spread evenly over sausage mixture; dot with butter. , Bake at 350° for 20-25 minutes or until potatoes are lightly browned. Garnish with paprika and parsley if desired.

Nutrition Facts : Calories 303 calories, Fat 15g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 1000mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.

ITALIAN SAUSAGE AND SAUERKRAUT



Italian Sausage and Sauerkraut image

I love Italian Sausage and I love Sauerkraut. I thought I would cook the two together and see how it would turn out. It was really good. Sauerkraut can tend to be a little "gassy" so I always put beer in it to neutralize the acidity in the sauerkraut. It seems to do the trick for me. Sometimes draining and rinsing the sauerkraut just isn't enough. Beer also gives the sauerkraut a good flavor. The pears give it a little bit of a sweetness. Cooking time is approximate since some people may want to cook it longer than the suggested 30 minutes. This can serve either 2 or 4 people depending on how many sausages and how much sauerkraut each person may want.

Provided by AuntWoofieWoof

Categories     One Dish Meal

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 tablespoons cooking oil
4 Italian sausages (I use Isernios brand)
16 ounces sauerkraut
1 cup beer (I use American beer)
1 cup diced canned pears

Steps:

  • Cover the bottom of a large skillet with the oil.
  • Add the sausages and brown them.
  • Drain and rinse the sauerkraut (optional).
  • Add the sauerkraut to the skillet, using a fork to distribute it evenly around and on top of the sausages.
  • Add pears and stir into the sauerkraut.
  • Add the beer and stir again.
  • Bring the mixture to a boil.
  • Cover the skillet with a lid and lower the heat to"Medium" to"Med-Low".
  • Simmer the mixture for 30 minutes.
  • You may cook it longer if you want to.

EASY SAUSAGE BAKE WITH SAUERKRAUT AND APPLES



Easy Sausage Bake With Sauerkraut and Apples image

Smoked sausage is baked with sauerkraut, diced apples, and onions. This is a sweet and tangy dish that is easy to put together.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h20m

Yield 10

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large onion, quartered and sliced
2 pounds smoked sausage , such as andouille, kielbasa, knackwurst, or chicken apple sausage, sliced
2 large apples, peeled, cored, and diced
2 cups apple juice
1 tablespoon vinegar
1/4 cup light brown sugar
2 pounds cold-pack sauerkraut, rinsed and well-drained
1/4 teaspoon ground black pepper
Optional: 1 teaspoon caraway seeds, or to taste

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

KIELBASA, PIEROGIES & SAUERKRAUT BAKE - STOVETOP AND OVEN METHOD



Kielbasa, Pierogies & Sauerkraut Bake - Stovetop and Oven Method image

I'm a sucker for pierogies. I think it started when I was young, growing up in Alberta where I had a friend of Ukranian heritage. We used to go visit her grandmother in Red Water and she would make homemade pierogies, which we would eat with reckless abandon.

Provided by Meredith Laurence

Categories     Entrées

Time 45m

Number Of Ingredients 12

1 pound sauerkraut
1 teaspoon canola oil
1 pound Polish Kielbasa sausage (cut into 1-inch slices)
½ onion (sliced)
salt and freshly ground black pepper
½ teaspoon caraway seeds
1 tablespoon stone-ground mustard
1 cup chicken stock or beer
1 1-pound bag frozen potato and cheese filled pierogies
1 cup grated white Cheddar cheese
1 cup grated Swiss cheese
chopped scallions

Steps:

  • Pre-heat the oven to 350°F.
  • Drain the sauerkraut, reserving the liquid.
  • Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa sausage slices on both sides. Remove the browned sausage from the pan and set aside.
  • Add the onion to the skillet and season with salt and freshly ground black pepper. Sauté until they start to brown - about 5 minutes. Add the drained sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.
  • Add the pierogies, nestling them into the sauerkraut and onions. Lower the heat under the pan and simmer for 5 minutes. Sprinkle the Cheddar and Swiss cheeses on top and transfer the pan to the oven.
  • Bake at 350°F for 10 to 12 minutes, until the pierogies are cooked through and the cheese has melted. Top with chopped scallions and enjoy!

Nutrition Facts : Calories 718 kcal, Carbohydrate 21 g, Protein 36 g, Fat 54 g, SaturatedFat 24 g, Cholesterol 147 mg, Sodium 2230 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SAUTEED SAUSAGE WITH SAUERKRAUT AND SWEET PEAS



Sauteed Sausage With Sauerkraut and Sweet Peas image

Last night I was busy and needed to eat something quick. Inventorying what I had on hand, I threw these ingredients together on a whim, thinking they might go well together. It proved to be surprisingly delicious and needed no additional spice. The sweet peas added to the traditional sauerkraut and sausage dish imparts a subtle sweetness.

Provided by Bill Eastland

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 3

1 (14 ounce) package holmes smokehouse pecan smoked garlic sausage, sliced into quarter-inch rounds (or any other quality smoked sausage)
1 (14 1/2 ounce) can delmonte sauerkraut (or any other brand)
1 (15 ounce) can delmonte fresh cut sweet peas, 50% less salt variety (or any other brand)

Steps:

  • Heat a heavy 12 inch skillet (or stir fry pan) until hot. Add the sliced sausage and cook, stirring frequently, until browned and cooked through, about 6 to 8 minutes. Add the sweet peas, with their water, stirring to loosen the brown bits on the bottom of the pan. The liquid will reduce quickly by about two-thirds within a couple of minutes. Add the sauerkraut and cook, stirring, until heated through, about two to three minutes. Serve.

Nutrition Facts : Calories 107.3, Fat 0.6, SaturatedFat 0.1, Sodium 719.9, Carbohydrate 20.1, Fiber 8.6, Sugar 8, Protein 6.8

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