Best Sausages And Sauerkraut Recipes

GERMAN SAUSAGES WITH APPLES, SAUERKRAUT, AND ONION

Steps:

• Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
• Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
• Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)

SAUERKRAUT WITH CHICKEN LEG QUARTERS AND SAUSAGES

Steps:

• In a large bowl, cover sauerkraut with water. Heat a large Dutch oven or other heavy pot over medium-high. Season chicken with salt and pepper. Add to pot, skin side down, and cook, turning until browned on all sides, 8 minutes. Transfer chicken to a plate. Add kielbasa, cut side down, to pot and cook until browned on both sides, about 4 minutes, flipping once. Add carrots, onion, and 1/2 cup water; cook, stirring and scraping up browned bits with a wooden spoon, until water is evaporated and onion is softened, 6 to 8 minutes. Add wine and bring to a boil.
• Drain sauerkraut, pressing to remove as much liquid as possible. Add to pot, along with sugar, bay leaves, and caraway seeds; season with salt and pepper. Stir to combine.
• Place chicken, skin side up, on top of sauerkraut and bring mixture to a boil. Reduce heat, partially cover pot, and rapidly simmer until chicken is cooked through and liquid is slightly reduced, about 20 minutes. Remove bay leaves before serving.

BEER-BRAISED SAUSAGES AND SAUERKRAUT

Steps:

• Preheat oven to 325°F.
• In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
• While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
• Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
• If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

SAUSAGES AND PORK CHOPS BAKED WITH FRUITED SAUERKRAUT

Steps:

• Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
• Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
• Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.
• Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.

SAUSAGES AND SAUERKRAUT

Steps:

• In a large skillet over medium-high heat, fry the onion in the goose fat until it starts to brown. Add the sauerkraut, and heat it through for 5 minutes. Then add 1 cup of water, cover with a lid, and cook for 20 minutes. Then add the apple, juniper berries, and the bacon. Stir well, add 3 fluid ounces white wine, and 2 tablespoons water. Cook for 35 minutes. After 30 minutes of cooking, add the remaining 2 fluid ounces of white wine.
• Put the cabbage and salt alternately in a terra cotta pot, and press down with a weight or heavy pan until juice covers the shredded cabbage. Cover the pot with a cloth, and weight it down with planks and stones. Place in the refrigerator for 4 to 6 weeks before cooking it.
• All ingredients and equipment need to be very cold when making sausage.
• Cut the neck and belly of pork, and grind it into a large bowl. Add the mace, cardamom, marjoram, salt, and pepper, and mix it all together with your hands. Add the eggs, and mix again. Then add the milk, and mix again.
• Place the casing over a funnel. Stuff the casing with the meat mixture, and then tie the casing to make your desired size of sausage links.
• Once you have made all of the sausages, heat a large skillet over medium-high heat. Add enough oil to lightly film the pan, and let oil heat. In batches, add the sausages to the hot oil, and fry until browned and fully cooked through. Serve with the steaming sauerkraut, and mustard, if desired.

BEER-BRAISED SAUSAGES AND SAUERKRAUT RECIPE - (5/5)

Steps:

• Preheat oven to 325°F. In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking. While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened. Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding. If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

SAUSAGES WITH CIDER AND SAUERKRAUT

Steps:

• Prick sausages several times with the tip of a small knife. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown sausages, turning occasionally, about 3 minutes total. Transfer to a plate.
• Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay leaves, caraway seeds, and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about 5 minutes. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes.

EASY SAUERKRAUT AND SAUSAGES

Steps:

• 1. Brown diced bacon in large skillet. Use small amount of butter if needed. Once bacon is crisp, remove from skillet.
• 2. Score the sausages with a knife (cut 2-3 shallow slits into two sides of each sausage). Place the sausages in the skillet and brown them in the bacon grease. Once browned, remove and set to the side.
• 3. **If you like the vinegar flavor of the kraut, no need to rinse, but if you like a milder flavor, rinse the kraut in cold water.** Add sauerkraut to the skillet (there may be a small amount of bacon grease still in the skillet; if there is more than a teaspoon or so, remove excess). Add the onion soup mix, the broth and the bacon; add salt and pepper to taste. Toss together. Cover and cook on medium heat for about 5-10 minutes to heat through, stirring occasionally.
• 4. Add sausages to the top of the kraut. Lower heat. Cook on low for about 20 minutes.
• 5. Just before kraut is done, butter the insides of the rolls and broil in oven until toasted. Put mustard, a sausage and kraut into each bun and enjoy!

SAUSAGES AND SAUERKRAUT WITH APPLE

Steps:

• Saute sauerkraut, apple and caraway in hot oil in large pot over low heat for a couple of minutes. Cover and continue cooking over low heat about 20 minutes.
• Heat butter in saute pan; cook bratwurst in butter until it browns on both sides. Pour off excess fat and add wine. Cook quickly until wine evaporates.
• Arrange sauerkraut on platter, surrounded by bratwurst. Serve with heated pitas and Dijon mustard.

BEER-BRAISED SAUSAGES AND SAUERKRAUT

Steps:

• Preheat oven to 325°F.
• In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
• While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden.
• Pour off all but about 2 tablespoons drippings and add onions to bacon.
• Cook mixture, stirring, until onions are softened.
• Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns.
• Bring sauerkraut mixture to a boil on top of stove and boil 1 minute.
• Cover pan tightly with foil and braise in middle of oven 4 hours.
• Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
• If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages.
• Add sausages and pork loin to sauerkraut, partially submerging them.
• Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.).

BEER-BRAISED SAUSAGES AND SAUERKRAUT

Steps:

• Preheat oven to 325°F.
• In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
• While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
• Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute.
• Cover pan tightly with foil and braise in middle of oven 4 hours.
• Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
• If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)