Hard Cider Braised Sausages With Sauerkraut Recipes

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SAUSAGES WITH CIDER AND SAUERKRAUT



Sausages with Cider and Sauerkraut image

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

1 to 1 1/2 lb precooked sausages such as bratwurst or knockwurst (4 to 6)
3 tablespoons unsalted butter
1 onion, chopped
2 Turkish bay leaves or 1 California
1/2 teaspoon caraway seeds
1/2 teaspoon black pepper
2 lb sauerkraut, rinsed well and drained
1 3/4 cups unfiltered apple cider
1 tablespoon sugar
Accompaniment: grainy mustard

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.

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)



Choucroute Royale (Braised Sauerkraut) image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 12 servings

Number Of Ingredients 17

2 pounds sauerkraut
1/2 pound chunk of bacon
1/2 cup thinly sliced carrots
1 1/2 cup sliced onions
4 tablespoon pork fat or butter
4 sprigs parsley
1 bay leaf
6 peppercorns
10 juniper berries (or add 1/4 cup gin to casserole)
1 cup sparkling wine
3 cups chicken stock
Roast pork
Pork chops
Smoked pork loin
Ham
Sausages
Duck

Steps:

  • Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
  • Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
  • Preheat oven to 325 degrees.
  • Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
  • Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
  • Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
  • Continue to simmer in oven for another 1 1/2hours. (5 hours total).

SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

Great summertime picnic dish, or winter time all-day casserole. The meat flavors the kraut, and the applesauce sweetens it. Great blend of flavors!! (I take a lot of liberty with the proportions of kraut, applesauce, etc. I just dump and mix, but this is as accurate as I can get. Just don't use too much onion.)

Provided by papergoddess

Categories     Pork

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs smoked sausage (or 1 lb sausage, franks, or any sausage and 1 lb pork chops or ribs)
2 (15 ounce) cans sauerkraut, rinsed and drained
1 cup applesauce
1 -2 tablespoon flour
1 small onion, chopped
1 tablespoon caraway seed

Steps:

  • Rinse and drain kraut.
  • Combine with applesauce, flour, onion, and caraway.
  • Layer sausage or pork with kraut mixture.
  • Bake in tightly covered casserole at 325 degrees Fahrenheit for 2 1/2 to 3 hours.

Nutrition Facts : Calories 996, Fat 72.8, SaturatedFat 25.9, Cholesterol 154.7, Sodium 4909.8, Carbohydrate 31.1, Fiber 7.3, Sugar 4.8, Protein 53.4

SAUERKRAUT WITH CIDER AND PORK



Sauerkraut With Cider and Pork image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1 porkette (cooked smoked shoulder butt), 1 1/2 pounds
2 green apples, about 3/4 pound
3 Idaho potatoes, about 1 1/4 pounds
1/4 cup lard or solid white shortening
1 1/2 cups coarsely chopped onions
1 teaspoon finely minced garlic
1 teaspoon caraway seeds
2 pounds sauerkraut
6 juniper berries
1 bay leaf
3/4 cup apple cider
3/4 cup chicken broth
6 to 8 boulettes de porc (see recipe)
1 link kielbasa or Polish sausage, about 1 1/4 pounds

Steps:

  • Cut and pull away the cloth covering of the pork butt.
  • Remove the stems from the apples. Peel and core the apples, and cut them into quarters. Cut the quarters crosswise into thin pieces. There should be about 2 1/2 cups.
  • Peel the potatoes, and cut each in half crosswise. Let the potatoes stand in water to cover until ready to be used.
  • Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.
  • Add the caraway seeds and cook briefly. Add the apples, stirring.
  • Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.
  • Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil, and cook 15 minutes.
  • Arrange the boulettes of pork and kielbasa over the sauerkraut. Drain the potatoes and add them. Cover closely and continue cooking 20 minutes. Remove the bay leaf.
  • Slice the meats, and serve with the pork balls, potatoes and sauerkraut.

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.

SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.

Provided by DOEMARK

Categories     World Cuisine Recipes     European     German

Time 3h35m

Yield 5

Number Of Ingredients 7

2 pounds sauerkraut, rinsed and drained
1 tablespoon caraway seeds
¼ cup brown sugar
1 apple, diced
½ pound bacon, cut into 1-inch pieces
1 large onion, chopped
1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

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.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g

BEER-BRAISED SAUSAGES AND SAUERKRAUT



Beer-Braised Sausages and Sauerkraut image

Categories     Beer     Onion     Pork     Braise     New Year's Day     Bacon     Sausage     Carrot     Winter     Oktoberfest     Gourmet

Yield Serves 6

Number Of Ingredients 14

9 cups drained sauerkraut (from 5 to 6 pounds packaged, not canned, sauerkraut)
1/4 pound smoked bacon* (preferably slab), cut crosswise into 1/4-inch pieces
2 medium-large onions, sliced thin
4 medium carrots, cut crosswise into 1/4-inch -thick slices
5 1/2 cups Oktoberfest lager (44 ounces) such as Paulaner
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 tablespoon vegetable oil if desired
1 3/4 pounds assorted smoked and precooked fresh sausages* (we used smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst , and chipolata)
a 1-pound piece smoked boneless pork loin (Canadian bacon)*, cut into 4 slices
*available at some specialty butcher shops and some supermarkets and by mail order form Schaller and Weber, tel.(800)847-4115
Accompaniment: coarse-grained mustard

Steps:

  • Preheat oven to 325°F.
  • In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
  • While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
  • Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
  • If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

BEER-BRAISED SAUSAGES AND SAUERKRAUT RECIPE - (5/5)



Beer-Braised Sausages and Sauerkraut Recipe - (5/5) image

Provided by Dr_Mom

Number Of Ingredients 12

9 cups drained sauerkraut (from 5 to 6 pounds packaged, not canned, sauerkraut)
1/4 pound smoked bacon* (preferably slab), cut crosswise into 1/4-inch pieces
2 medium-large onions, sliced thin
4 medium carrots, cut crosswise into 1/4-inch -thick slices
5 1/2 cups Oktoberfest lager (44 ounces) such as Paulaner
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 tablespoon vegetable oil if desired
1 3/4 pounds assorted smoked and precooked fresh sausages* (such as smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst , and chipolata)
a 1-pound piece smoked boneless pork loin (Canadian bacon), cut into 4 slices

Steps:

  • Preheat oven to 325°F. In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking. While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened. Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding. If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)

ROASTED SAUSAGE AND SAUERKRAUT



Roasted Sausage and Sauerkraut image

A classic Eastern European dish made quick and easy- from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 10

2 (13 ounce) packages smoked kielbasa sausage, cut into bite-size pieces
1 medium onion, thinly sliced
1 (32 ounce) package sauerkraut, drained
1 tablespoon olive oil
1 tablespoon butter, melted
½ teaspoon black pepper
¼ teaspoon caraway seeds
2 green apples, coarsely chopped
Salt to taste
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Aluminum Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes.
  • Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.

Nutrition Facts : Calories 769.4 calories, Carbohydrate 24.4 g, Cholesterol 140 mg, Fat 62.9 g, Fiber 7.9 g, Protein 25.8 g, SaturatedFat 28.8 g, Sodium 3084.7 mg, Sugar 15.3 g

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Top Asked Questions

What is the best way to cook a sauerkraut casserole?
Preheat oven to 325 degrees. Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
How to cook sauerkraut and bacon in a pan?
Directions Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Preheat oven to 325 degrees. Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Bury the herbs and spices in the saurkraut.
How do you cook cabbage and potatoes with hard cider?
Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf. When potatoes are cooked, drain and add to bacon and onion.
How to cook sausage in a cast iron skillet?
Directions Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes. Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil.

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