POLISH SAUSAGE SUPPER

Polish Sausage Supper image

Why wait to celebrate Oktoberfest? Here's a tasty dinner that's so easy you can make it anytime.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

1 ring (1 lb) fully cooked smoked sausage, cut into 1-inch pieces
1 large Granny Smith apple, peeled, cut into eighths
1 can (14 to 15 oz) sauerkraut, drained
1 cup apple cider or apple juice
1 1/2 cups Original Bisquick™ mix
1/2 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1 tablespoon chopped fresh parsley
1 egg, slightly beaten

Steps:

Heat oven to 425°F. In ungreased 11x7-inch (2-quart) glass baking dish, layer sausage and apple; top with sauerkraut. Pour apple cider into baking dish.
Cover with foil; bake 30 to 40 minutes or until mixture is hot and apple pieces can be pierced with fork. Remove baking dish from oven.
In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 8 spoonfuls onto sausage mixture.
Bake uncovered 10 to 12 minutes or until biscuits are cooked and golden brown on top.

Nutrition Facts : Calories 690, Carbohydrate 50 g, Cholesterol 140 mg, Fat 5, Fiber 4 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2420 mg, Sugar 20 g, TransFat 2 g