Fried Knoephla With Sausage Potatoes Kraut Recipes

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KNOEPHLA SAUSAGE HOTDISH



Knoephla Sausage Hotdish image

Knoephla are chewy little German dumplings that are super popular in this region, as much of it was settled by German immigrants. Most commonly, knoephla are found in a creamy potato soup, but they also make a great addition to hotdish! This one builds on the German theme with mustard, sauerkraut (which cuts the richness of an otherwise very hearty dish), and a crunchy pretzel topping!

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield one 8-inch square hotdish

Number Of Ingredients 21

3 1/4 cups (420 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt, plus more for cooking
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 large egg
1/2 cup chopped fresh flat leaf parsley
1 teaspoon olive oil
Nonstick cooking spray, for the baking dish
3/4 pound bulk raw pork sausage (you can use raw sausage links and remove casing too)
2 tablespoons olive oil
1 small red onion, thinly sliced
1 cup sauerkraut, drained
1 teaspoon fennel seeds, toasted
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk
1 cup pretzels
1/2 cup chopped fresh flat leaf parsley

Steps:

  • For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix.
  • Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares.
  • Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside.
  • For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
  • In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla.
  • In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage.
  • In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon.
  • Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish.
  • Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
  • Garnish with the parsley before serving.

GRANDPA'S SAUERKRAUT AND KIELBASA



Grandpa's Sauerkraut and Kielbasa image

I grew up asking for sauerkraut instead of candy as a child, and my grandfather always made it for me. This is my version of what he would make.

Provided by Twitterpated

Categories     One Dish Meal

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 medium onion, diced
2 garlic cloves, minced (four if you are a garlic lover)
1/2 teaspoon thyme leaves
1/4 teaspoon ground sage
ground black pepper, to taste
3 potatoes, peeled and diced (try to use a waxy potato like Yukon gold (russets will disintegrate in the baking process)
1 (16 ounce) bag sauerkraut, from the deli aisle (not canned please)
1 lb beef kielbasa, cut into 1/2 inch pieces (two if you're an insane sausage lover)

Steps:

  • Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
  • This brings out the sweetness of the onions.
  • Simmer for about 10 minutes.
  • Add minced garlic and simmer 2 more minutes.
  • Add next 3 ingredients.
  • Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
  • Bring to a simmer on the stove top.
  • Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

FRIED SAUERKRAUT CAKES WITH KIELBASA



Fried Sauerkraut Cakes with Kielbasa image

Categories     Pork     Vegetable     Fry     Quick & Easy     Sausage     Fall     Summer     Winter     Cabbage     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

1 (1-pound) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/2 cup chopped scallion greens
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 to 3/4 cup vegetable oil
1 pound smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices
Accompaniment: warm applesauce

Steps:

  • Preheat oven to 250°F.
  • Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
  • Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
  • Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

I created this tasty quick-and-easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. - Mary Lyon, Spotsylvania, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

6 medium red potatoes, cubed
2 tablespoons canola oil
1 small onion, halved and sliced
1 pound smoked sausage, cut into 1/4-inch pieces
1 package (16 ounces) sauerkraut, rinsed and well drained
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 567 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 2043mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 20g protein.

SMOKED SAUSAGE WITH POTATOES, SAUERKRAUT & ALE



Smoked Sausage with Potatoes, Sauerkraut & Ale image

This German-inspired one-skillet dinner combines smoked sausage slices, potatoes, sauerkraut, ale and whole grain mustard for a quick and hearty meal.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 20m

Yield 6

Number Of Ingredients 6

1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
2 tablespoons vegetable oil
2 cups potatoes, diced into 1-inch pieces
12 fluid ounces your favorite ale
1 cup sauerkraut, rinsed and drained
2 tablespoons whole-grain mustard

Steps:

  • Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.
  • Add oil and potatoes to skillet and cook until golden brown.
  • Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.
  • Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 17 g, Cholesterol 41.3 mg, Fat 23.5 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 7.8 g, Sodium 785.2 mg, Sugar 2.6 g

POLISH SAUSAGE KRAUT SKILLET



Polish Sausage Kraut Skillet image

This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty.

Provided by Amy P.

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, sliced
2 cloves garlic, minced
1 cup water
2 potatoes, sliced
1 cup sliced carrots
2 tablespoons beef bouillon granules
1 teaspoon white sugar
½ teaspoon caraway seeds
1 (14.5 ounce) can sauerkraut, drained
1 pound kielbasa sausage
2 teaspoons all-purpose flour
1 cup sour cream
salt and black pepper to taste

Steps:

  • Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
  • Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
  • Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

Nutrition Facts : Calories 447.1 calories, Carbohydrate 25.1 g, Cholesterol 77.2 mg, Fat 33 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 14.6 g, Sodium 1639.7 mg, Sugar 5.8 g

FRIED SAUERKRAUT AND POLISH SAUSAGE RECIPE - (5/5)



Fried Sauerkraut And Polish Sausage Recipe - (5/5) image

Provided by á-170456

Number Of Ingredients 7

2 pounds Polish sausage (kielbasa) cut 1/8" slices
2 pounds fresh sauerkraut with juice
1/4 cup sugar
2 tablespoons flour
2 tablespoons Dijon mustard
1/2 bunch chives thinly sliced
for garnish

Steps:

  • Fry sausage slices in dry skillet or Dutch oven over medium-high heat until crisp, about 5 minutes. Drain on paper towels. Remove all but 2 tablespoons fat from skillet and discard. Add sauerkraut, sugar, flour and mustard. Cook over medium heat, stirring occasionally, until sauerkraut is tender and dish is creamy, 15 to 20 minutes. Return sausage to pan and cook until heated through, about 2 minutes. Garnish with chives and serve. This recipe yields 8 to 10 servings. Each of 10 servings: 257 calories; 1,404 mg sodium; 46 mg cholesterol; 19 grams fat; 11 grams carbohydrates; 11 grams protein; 1 gram fiber.

FRIED KNOEPHLA WITH SAUSAGE, POTATOES, & KRAUT RECIPE



Fried knoephla with sausage, potatoes, & kraut Recipe image

Provided by socalnativelala

Number Of Ingredients 12

knoephla dough:
1 lb of sausage or bacon cooked with a small white onion and grease until browned, save grease.
4 c self rising flour (or ap flour + 1/2 tsp baking powder
1/4 tsp salt)
2 eggs
1 c warm water
1 c whole milk
6 potatoes, peeled and cubed
salt and pepper to taste
bacon or sausage grease (lard or vegetable oil)
butter
22 ounces sauerkraut, drained

Steps:

  • Beat eggs and liquids in a medium size mixing bowl. Add in half flour mixture and mix well. Knead the dough, adding more flour until the dough in stiff and hard to work with, let the dough rest for 10 minutes. Bring a pot of well salted water to boil. Add in potatoes and cook just until tender. Remove from water using slotted spoon and drain colander, leaving boiling water simmering. Take parts of dough and roll in palms to make a 1/2 to 3/4 inch wide cylinder. While potatoes cool use scissors to cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 1-2 minutes longer. Drain well. Place grease and/or butter in a large skillet and heat over medium to high heat. Add cooked potatoes and salt and pepper to taste. Fry until potatoes are golden brown. While potatoes are frying, place grease/butter in a non-stick skillet, heat over high heat. Cook the kneophla in batches, until browned, transferring the fried dumplings into the skillet with the potatoes. When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately

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