01 September, 2011

Sausage-Sauerkraut Dinner | Sacred Heart Home School Association

Cook this Sausage-Sauerkraut Dinner either in the crock-pot or the oven.

Sausage-Sauerkraut Dinner ingredients
Makes 4 - 6 servings
2-LBS sauerkraut, drained
1 medium onion, sliced thin
3 Tbsp sugar
1 tsp caraway seeds
4 medium potatoes, scrubbed and quartered
1 1/2- LBS Italian or Polish sausage, cut in serving pieces
1/2 cup dry white wine

Notes:  I used 1 (13-oz/368g) pkg Hillshire Farm Turkey Smoked Sausage with 1 (28.5-oz/810g) jar Gundelsheim (Original German Recipe) All Natural No Preservatives Barrel Sauerkraut, 3 medium Russet potatoes (each cut into 8 pieces) and Martini & Rossi white vermouth.


Mix well sauerkraut, onion, sugar, caraway seed.

For Crock-Pot: Place all ingredients in crock-pot. Cover and cook at Low setting for 6 to 8 hours, or until sausage is cooked through.

For Oven: Preheat oven to 350ºF.

In greased 3-QT casserole, layer potatoes, half the sauerkraut mixture, the sausage, and the remaining sauerkraut. Add wine.

Cover and bake in 350ºF oven for 45 to 60 minutes, or until sausage is cooked.

This recipe is from Cookbook Presented by . . . Sacred Heart Home School Association (Waterloo: G & R Publishing Company, 1978), 35

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