KIELBASA AND SAUERKRAUT RECIPE WITH BROWN SUGAR RECIPES
GERMAN SAUERKRAUT AND KIELBASA RECIPE - FOOD.COM
This was my contribution for the German Category in The Zaar World Tour. I haven't tried it yet so tell me what you think.
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients into crock pot and cook 5 hours on high.
Nutrition Facts : Calories 768.1, FatContent 62, SaturatedFatContent 21, CholesterolContent 149.5, SodiumContent 3118.4, CarbohydrateContent 23, FiberContent 4.7, SugarContent 15.6, ProteinContent 29.2
SHEET-PAN KIELBASA AND VEGETABLES RECIPE - BETTYCRO…
You don’t have to dirty every dish in the kitchen to make a fabulous meal. Sometimes, all you need is your sheet pan—and this hearty and filling recipe is the proof. Adding ingredients at various points in the cooking process allows each ingredient to cook perfectly, while also keeping cooking efforts to a minimum. So your baby red potatoes will turn out nice and brown, and your kale will be perfectly wilted. Dressing your roasted vegetables and kielbasa with a German potato salad-inspired vinaigrette adds just the right amount of brightness to complement the meal.
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the melted butter and the salt. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir.
- Add sausage to potatoes, and move to one side of pan, making room for vegetables.
- In same large bowl, mix remaining 1 tablespoon melted butter and the onions. Add kale; toss to coat. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes or until kale is tender and potatoes are browned and fork-tender. Stir to combine.
- Meanwhile, make Dressing. In small bowl, mix mustard, vinegar, sugar and pepper with whisk. Gradually add oil, beating constantly until well blended. Drizzle over sheet pan.
Nutrition Facts : Calories 600 , CarbohydrateContent 29 g, CholesterolContent 80 mg, FatContent 7 , FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 17 g, ServingSize 1 1/2 Cups, SodiumContent 1490 mg, SugarContent 6 g, TransFatContent 1 g
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