SAUSAGE AND SAUERKRAUT RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the potatoes in oil until lightly browned, 5-6 minutes. Stir in onion; saute until tender, 3-4 minutes. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring occasionally.
Nutrition Facts : Calories 567 calories, FatContent 38g fat (14g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 2043mg sodium, CarbohydrateContent 36g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 20g protein.
SAUSAGE POTATO SKILLET RECIPE: HOW TO MAKE IT
Growing up, I would eat this sausage and potato skillet recipe almost every day. I could never get enough of my favorite meal! —Amelia Bordas, Springfield, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown sausage in oil until a thermometer reads 160°. Add onion and peppers; saute until vegetables are tender. Add potatoes and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Drain; add salt and pepper.
Nutrition Facts : Calories 416 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 544mg sodium, CarbohydrateContent 40g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 15g protein.
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Reviews 4.6
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- Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
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