Bean Soup With Sausage And Sauerkraut Recipes

SAUERKRAUT SAUSAGE SOUP

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

SAUSAGE SAUERKRAUT SOUP

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.

SAUSAGE AND SAUERKRAUT SOUP

Steps:

• Place a large stock pot over medium heat, add oil, sausage, and onions. Sauté for 4 to 6 minutes until the onions start to soften and the sausage is browned. Add the broth, and deglaze the bottom of the pan if needed. Bring the liquid to a simmer. Add the sauerkraut and pinto beans. Stir to combine, and simmer for 30 minutes. Remove from heat, and allow the soup to cool for 15 to 20 minutes. Stir in sour cream and heavy cream. Serve hot with bread, crackers, or dinner rolls! Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.

SAUSAGE-BEAN SOUP

Steps:

• Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
• For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

SAUERKRAUT SOUP WITH SAUSAGE

Steps:

• Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.

BEAN SOUP WITH SAUSAGE AND SAUERKRAUT

Steps:

• Soak beans overnight. Drain, set to simmer in 1/2 litre water until soft.
• Heat oil or lard in a heavy pot with lid.
• Chop bacon into cubes and heat gently in the fat/oil.
• Chop onions fine and braise until translucent.
• Remove pot from heat, add paprika and stir. Add a little water and return to heat. Cook gently for a few minutes, stirring.
• Add the beans with the cooking water and stir.
• Add sliced sausage, peppercorns, bay leaves, salt, chopped garlic and savory. Top up with 1/2 litre water and bring to gentle boil.
• Add peeled and finely dice potato. Cover and set to simmer 15 minutes.
• Meanwhile, rinse the sauerkraut thoroughly to remove acid and salt. Strain and squeeze, then braise in hot oil or lard. Add caraway seeds.
• Add the sauerkraut to the pot and stir well, simmer gently.
• Peel and chop the tomatoes, and stir into the broth.
• Heat through gently, stirring occasionally, until the tomatoes are liquefied. Check salt and serve with sour cream.

OMA'S SAUERKRAUT WITH WHITE BEANS AND PORK

Steps:

• Fry the bacon in a skillet over medium heat until it is crisp, about 5 minutes.
• Remove the bacon with a slotted spoon and drain it on absorbent paper.
• Add the onions to the skillet, and sauté them until they are translucent, about 6 minutes.
• Transfer the onions with a slotted spoon to a medium bowl.
• Add the cooked bacon and the sauerkraut to the bowl, and toss to blend well.
• Transfer the sauerkraut mixture to a large saucepan.
• Add the apple, bay leaf, sugar, and wine.
• Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes.
• Add a little water, or additional wine, if the mixture begins to dry out.
• Add the beans, salt, and pepper, cover, and simmer for 20 minutes more.
• Place the smoked pork chops or the sausages on top of the mixture, cover, and simmer for 20 minutes more, or until the meats have warmed through.
• Serve hot.
• Serves 8.

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

INSTANT POT® SAUERKRAUT SOUP WITH SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and cook until caramelized and fat is rendered, about 4 minutes. Add onion, celery, garlic, thyme leaves, and pepper. Cook for 3 more minutes. Cancel Saute mode.
• Add sauerkraut, potatoes, chicken broth, and hard cider to the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

POTATO, GREEN BEAN AND SAUSAGE SOUP

Steps:

• Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 4 min. or until onions are crisp-tender, stirring frequently. Add potatoes, water and broth; stir. Bring to boil; simmer on low heat 20 min. or until potatoes are tender, stirring occasionally.
• Add sausage and beans; cook 3 to 5 min. or until beans are crisp-tender and sausage is heated through. Stir in cheese.
• Sprinkle with chives.