HARD CIDER-BRAISED SAUSAGES WITH SAUERKRAUT
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Brown the sausages all over, in batches if necessary, about 5 minutes per batch. Remove to a plate as they brown. Add the onions and cook until softened, about 4 minutes.
- Add the sauerkraut and toss to combine with the onions. Add the thyme, coriander and allspice and stir to combine. Season with pepper. Pour in the cider and reduce by half. Add the stock and brown sugar and return to a simmer. Tuck the sausages back into the pot and simmer, uncovered, until the kraut is very tender and the sauce is flavorful and slightly reduced, 25 to 30 minutes. Season with salt, if needed.
- Bring the sauce to a boil, add the butter and swirl to melt and combine. Serve topped with the parsley.
- Remove any loose leaves from the cabbage head and reserve. Quarter the cabbage and thinly slice, on a mandoline if you have one. (The shreds should be about the thickness of a quarter.) Toss the cabbage in a large bowl with the pickling salt. Work the cabbage through your hands and massage for a minute or two, until the cabbage begins to "sweat" and release some water.
- Thinly slice, then julienne the green apple, leaving the peel on. (Again, use a mandoline if you have one.) Slice the ginger into coins and press with the side of your knife to bruise them slightly and release their oils. Add the apples, ginger and allspice berries to the cabbage and toss well. Let sit for an hour or two, until the cabbage has released quite a bit of water.
- Pack the cabbage mixture into a large, wide-mouthed crock and press down very firmly until the liquid the cabbage has released covers it. (Depending on the age of your cabbage, it may release less water; a fresher cabbage will release a lot of water, while a cabbage that has been stored all winter will release less.) If the cabbage is not covered, mix together 1 quart cold water and 4 1/2 teaspoons pickling salt until dissolved and pour over enough to cover the cabbage.
- Use a couple of the reserved whole cabbage leaves to cover the surface of the cabbage. Cover with a plate (or the weight provided, if you have a fermenting crock) and set something heavy on top to weight it. (You can use cans. Many people like to use a resealable plastic bag filled with the same salted water solution used above because it weights evenly and if it leaks, it doesn't ruin the fermentation process.) Store the crock in a cool, dry place.
- Check the kraut after 2 days. There should be a few bubbles around the sides. Skim any scum that has risen to the surface. Check the kraut every few days and repeat skimming, if needed. Depending on the temperature of your room, the kraut should be ready after about a week. (Some people ferment for a couple of weeks or more, depending on how funky they want their kraut to be.)
- Divide the kraut and pack into jars. Store in the refrigerator. Drain and rinse the kraut well (discarding any ginger pieces) before using.
BRAISED SAUSAGES
Make and share this Braised Sausages recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h2m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large.
- Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan.
- Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens.
- Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.
CIDER-BRAISED SAUSAGES
Here's a wonderfully hearty meal main course that would make a good weeknight supper or a bistro style casual dinner. Another awesome recipe from Food and Drink autumn 2008 magazine. Excellent served with garlic mashed potato's.
Provided by Nathan H
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F.
- 2. In a shallow flame-proof casserole, cook bacon over medium-high heat for 5 to 7 minutes or until it starts to crisp and has rendered its fat. Remove bacon with a slotted spoon; set aside on a large plate. Add sausages to casserole; cook for 8 to 10 minutes, turning often, until browned (sausages won't be thoroughly cooked at this point). Remove sausages from the casserole; set aside with bacon. Drain off all but 2 tbsp fat from the casserole.
- 3. Add onion to casserole; cook, stirring often, for 5 to 7 minutes or until golden brown. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in flour; cook, stirring, for 1 minute. Gradually stir in cider, scraping up any browned bits from the bottom of the casserole. Return the bacon and sausages to the casserole, add the Worcestershire sauce, sage, bay leaf and pepper. Bring to a boil over medium-high heat. Cover for about 40 minutes, until sausages are cooked through.
- 4. Remove the sausages from the casserole; set aside and keep warm. On stove top, boil the cooking juices in the casserole over medium-high for about 5 minutes or until they are reduced and slightly thickened. Season with salt and more pepper if necessary. Return the sausages to the casserole; garnish with sage when serving.
Nutrition Facts : Calories 257.5, Fat 21.7, SaturatedFat 7.2, Cholesterol 50.6, Sodium 501.5, Carbohydrate 4.3, Fiber 0.4, Sugar 1.3, Protein 10.6
SAUSAGES WITH CIDER AND SAUERKRAUT
Categories Onion Pork Quick & Easy Dinner Sausage Fall Oktoberfest Cabbage Caraway Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
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.
More about "cider braised sausages recipes"
HARD CIDER BRAISED SAUSAGES RECIPE | MYRECIPES
From myrecipes.com
Total Time 30 mins
- Heat oil in a large, deep skillet over medium-high. Add sausage, and cook, turning occasionally until all sides are browned, about 5 minutes. Transfer sausage to a plate (it will not be cooked through).
- Add onion to skillet over medium-high, and cook, stirring constantly, 3 minutes. Add potatoes, salt, and pepper; cook, stirring often until onion is translucent, about 3 minutes. Add apple slices and remaining 1 cup cider, scraping bottom of skillet with a wooden spoon to release brown bits. Bring mixture to a simmer, and return sausage to skillet. Reduce heat to medium and cook, uncovered, until sausage is cooked through and liquid is reduced, about 15 minutes.
SAUSAGES BRAISED IN CIDER RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 4Calories 669 per servingTotal Time 1 hr 20 mins
CIDER BRAISED SAUSAGES - COOKLYBOOKLY
From cooklybookly.com
Estimated Reading Time 2 mins
HOW TO MAKE HARD CIDER BRAISED SAUSAGES - VIDEO
From myrecipes.com
BRAISED SAUSAGES WITH SMOKY BACON AND CIDER
From olivemagazine.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BANGERS BRAISED IN CIDER | RECIPES | DELIA ONLINE
From deliaonline.com
SIMON MAJUMDAR - SAUSAGES BRAISED IN CIDER OR PALE ALE
From simonmajumdar.com
CIDER-BRAISED SAUSAGES - PLAIN.RECIPES
From plain.recipes
SAUSAGES BRAISED WITH CIDER & SMOKY BACON - MASTERCOOK
From mastercook.com
CIDER AND SAUSAGE: A DELICIOUS PAIRING - PREMIO FOODS
From premiofoods.com
STICKY SAUSAGES AND CIDER-BRAISED ONIONS | QUORN
From quorn.co.uk
SAUSAGES BRAISED WITH CIDER AND SMOKY BACON RECIPE
From discover.grasslandbeef.com
CIDER BRAISED POLISH SAUSAGE WITH SAUTéED ONIONS
From lillydenfarm.com
CIDER BRAISED SAUSAGES - BIGOVEN.COM
From bigoven.com
CIDER-BRAISED PREMIO SAUSAGE - PREMIO FREE PRINTABLE COUPONS
From premiofoods.com
CIDER AND HONEY BRAISED SAUSAGES - THE ENGLISH KITCHEN
From theenglishkitchen.co
HARD CIDER BRAISED SAUSAGES - PLAIN.RECIPES
From plain.recipes
HARD CIDER BRAISED SAUSAGES RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGES BRAISED IN CIDER - DAIRY FREE RECIPES
From fooddiez.com
BRAISED SAUSAGES RECIPE - RECIPEYUM
From recipeyum.com.au
APPLE CIDER BRAISED SAUSAGE - THE TAVERN CHEF
From thetavernchef.com
CIDER BRAISED SAUSAGE AND FENNEL - CAST IRON KETO
From castironketo.net
SAUSAGES BRAISED WITH CIDER & SMOKY BACON - BEST RECIPES UK
From bestrecipesuk.com
CIDER BRAISED SAUSAGE AND FENNEL - HEALTH MENTOR
From healthmentor.net
SAUSAGE AND CIDER CASSEROLE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SAUSAGES BRAISED IN APPLE CIDER WITH A FARM SALAD - TODAY.COM
From today.com
CREAMY CIDER SAUSAGES - A CORNISH FOOD BLOG - JAM AND CLOTTED …
From jamandclottedcream.co.uk
CIDER BRAISED LINCOLNSHIRE SAUSAGE HOT-DOGS WITH CARAMELISED …
From dominthekitchen.com
BRAISED VEGETARIAN SAUSAGE ALL-IN-ONE - MEAT FREE MONDAY
From meatfreemondays.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PORK SAUSAGES BRAISED IN CIDER WITH APPLES AND JUNIPER | RECIPES ...
From deliaonline.com
HARD CIDER BRAISED SAUSAGES RECIPE | MYRECIPES
From lazizzrecipe.netlify.app
SAUSAGES BRAISED WITH CIDER & SMOKY PANCETTA - BEST RECIPES UK
From bestrecipesuk.com
BRATWURST WITH CIDER BRAISED ONIONS - JANEARIELKATZ
From janearielkatz.com
BRAISED SAUSAGES WITH APPLE, ONION, AND HARD CIDER SAUCE
From rachaelrayshow.com
DELIA'S BANGERS BRAISED IN CIDER | RECIPE | SAUSAGE DISHES, RECIPES ...
From pinterest.co.uk
SAUSAGE CASSEROLE WITH CIDER GRAVY AND CRISPY BACON
From tamingtwins.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love