Dr Pepper Sauerkraut Wsmoked Sausage Onions Recipes

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

SAUSAGE, PEPPER AND ONION ONE-POT

Steps:

• Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
• Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
• Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
• Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!

SAUSAGE, PEPPERS AND ONIONS STOUP

Steps:

• Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
• Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

SAUERKRAUT WITH POLISH SAUSAGE RECIPE - (4/5)

Steps:

• Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour. Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)

SAUSAGE & SAUERKRAUT

Steps:

• In a large saucepan, saute onion in oil until tender.
• Add sauerkraut, sausage, potatoes, apple juice& apple.
• Combine brown sugar, flour& carway, stir into saucepan.
• Simmer for 35 minutes.
• Garnish with bacon.

SLOW COOKER SAUERKRAUT AND SAUSAGE

Steps:

• In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
• Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

CLASSIC SMOKED SAUSAGE & PEPPERS

Steps:

• Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• Remove from heat, stir in Parmesan cheese.