HOW TO COOK SAUERKRAUT AND SAUSAGE RECIPES

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POLISH SAUSAGE WITH SAUERKRAUT | JUST A PINCH RECIPES



Polish Sausage with Sauerkraut | Just A Pinch Recipes image

This recipe was belonged to my grandmother and when I was an teenager and she was cooked those polish sausage with sauerkraut and I haven't eat sauerkraut before and she wanted me to tried to tasted it so I did and it is so delicious and tasty. I fixed some and my famliy and I love it.

Provided by Lisa Johnson @georgiagirl48

Categories     Other Main Dishes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 5

2 8 ounce(s) polish sausage, slice into 1-inch
1/2 stick(s) butter or margarine
2 can(s) sauerkraut
1 - small onion, chopped
- salt and pepper to taste

Steps:

  • Cut sausage into 1-inch sliced sausages and chopped onions. Add butter in a skillet until melted.
  • Put the sausages and onions in melted butter and cover, cook for 15 minutes on medium-low heat and add sauerkraut in sausage mixture and stir well.
  • Cover, cook for ten more minutes until they are done.

SAUSAGE SAUERKRAUT SOUP RECIPE: HOW TO MAKE IT



Sausage Sauerkraut Soup Recipe: How to Make It image

I've taken this satisfying soup to church gatherings and family reunions, and it always receives wonderful compliments. Everyone loves it! —Elizabeth Goetzinger, Lewiston, Idaho

Provided by Taste of Home

Categories     Lunch

Total Time 08 hours 25 minutes

Prep Time 25 minutes

Cook Time 08 hours 00 minutes

Yield 6 servings (about 1-3/4 quarts).

Number Of Ingredients 9

6 small red potatoes, quartered
3 medium carrots, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
1 can (14 ounces) sauerkraut, rinsed and well drained
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
1 teaspoon caraway seeds
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
2 cans (14-1/2 ounces each) reduced-sodium chicken broth

Steps:

  • In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.

Nutrition Facts : Calories 373 calories, FatContent 21g fat (8g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 1707mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 16g protein.

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