Franks Sauerkraut And Mashed Potatoes Recipes

SAUERKRAUT MASHED POTATOES

Sauerkraut Mashed Potatoes image

Even people who claim not to like sauerkraut will enjoy this tangy side dish from Betsy Esley of Three Mile Bay in New York. She uses handy convenience products to make it as quick and easy as it is delicious. "It's also especially good served with ham or any pork dish," Betsy adds. "And the flavor is even better the next day-if you're lucky enough to have leftovers!"

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

2-2/3 cups water
2/3 cup milk
1/4 cup butter, cubed
1 teaspoon salt
2-2/3 cups mashed potato flakes
1/2 cup sauerkraut, rinsed and well drained
1/3 cup chopped onion
4 bacon strips, cooked and crumbled

Steps:

In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.

Nutrition Facts : Calories 266 calories, Fat 13g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 828mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

FRANKS, SAUERKRAUT, AND MASHED POTATOES

Franks, Sauerkraut, and Mashed Potatoes image

By Christine Merlo,Boston Globe Correspondent ,+LARRY# 1 A DELICIOUS,HARDY DISH WITH A WINNING COMBINATION OF FLAVORS

Provided by larry 2

Categories One Dish Meal

Time 1h25m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup water
1/4 cup brown sugar
1 1/2 tablespoons cider vinegar
5 garlic cloves, chopped
1 teaspoon pepper
21 ounces sauerkraut, NOT rinsed
4 lbs medium russet potatoes, cut into small chunks
1 1/3 cups milk, heated until hot
2 tablespoons butter
2 lbs turkey frankfurters, bratwurst all halved lengthwise, all cut cut into 1 1/2-inch chunks
2 -3 bratwursts, all halved lengthwise all cut cut into 1 1/2-inch chunks
3 large apples, cored and chopped (Cortland, Granny Smith)

Steps:

1. SET THE OVEN AT 350 DEGREES.
2. In a small bowl, combine the water, brown sugar, vinegar, garlic, pepper; set aside.
3. In the skillet, heat the sauerkraut over medium high heat for 1 minute. Add the brown sugar mixture, stir well, and continue cooking for 10 minutes or until the liquid evaporates; set aside.
4. Meanwhile, in a large saucepan, combine the potatoes with cold water to cover and a generous pinch of salt. Bring to a boil and simmer the potatoes for 10 minutes or until they are tender.
5. Drain the potatoes and return them to the pan. With a potato masher, beat in the milk a little at a time with 1 tablespoon of the butter, salt, and pepper. Mash until smooth, then Combine all ingredients+mix well, Dot with the remaining 1 tablespoon of butter and sprinkle with salt and pepper. BAKE UNCOVERED FOR 30-40 MINUTES or until the top is golden brown.

Nutrition Facts : Calories 486.7, Fat 28.3, SaturatedFat 11.5, Cholesterol 57.3, Sodium 1353.1, Carbohydrate 44, Fiber 6, Sugar 12.1, Protein 15.4

DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE

Dar's Super Savory Sauerkraut Potato Bake image

This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.' I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!'

Provided by daplo

Categories Side Dish Vegetables

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

⅓ cup all-purpose flour
2 teaspoons chicken bouillon granules
1 cup water
1 cup milk
¼ cup sour cream
1 small onion, finely chopped
1 cup shredded Cheddar cheese
1 cup drained sauerkraut
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon caraway seeds
3 tablespoons unsalted butter, melted
1 (16 ounce) package frozen shredded hash brown potatoes

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 31.3 g, Cholesterol 42.6 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10 g, SaturatedFat 12.8 g, Sodium 681 mg, Sugar 3 g

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