Octoberfest Sausage Soup Recipes

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OCTOBERFEST SAUSAGE SOUP



Octoberfest Sausage Soup image

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!

Provided by PSU Lioness

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb smoked sausage
1 cup beef broth
1 cup chicken broth
1/4 cup coarsley chopped celery
1/4 cup coarsley chopped onion
1/4 cup coarsley chopped green bell pepper
2 tablespoons cornstarch, dissolved in 2 tbsp water
1 cup shredded swiss cheese
1 (8 ounce) can sauerkraut, drained
2 cups half-and-half
1/4 teaspoon white pepper
2 green onions, sliced

Steps:

  • Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
  • Add dissolved cornstarch; cook and stir until soup thickens.
  • Cut sausage into quarters, lengthwise, then cut crosswise into 1/4" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
  • Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.

Nutrition Facts : Calories 484.8, Fat 38.1, SaturatedFat 19, Cholesterol 104.3, Sodium 1383.2, Carbohydrate 15.4, Fiber 2.4, Sugar 3.3, Protein 20.5

OKTOBERFEST SAUSAGE KABOBS



Oktoberfest Sausage Kabobs image

Make something different this fall and try making the Oktoberfest Sausage Kabobs. Grill turkey sausage, red cabbage, apple, red pepper and Brussels sprouts covered in vinaigrette mustard dressing to make these Oktoberfest Sausage Kabobs.

Provided by My Food and Family

Categories     Fall 2019

Time 35m

Yield 8 servings

Number Of Ingredients 7

3 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Turkey Sausage, cut into 32 slices
4 oz. red cabbage, cut into 8 bite-size pieces
1 Honeycrisp apple, cut into 8 pieces
1 red pepper, cut into 8 pieces
8 Brussels sprouts, trimmed

Steps:

  • Heat grill to medium heat.
  • Mix mustard and dressing until blended. Remove half the mustard mixture; reserve for serving with the grilled kabobs.
  • Thread sausage onto 8 skewers alternately with remaining ingredients. Grill 5 min. Turn kabobs; brush with some of the remaining mustard mixture.
  • Reduce grill to medium-low heat. Grill kabobs additional 10 min. or until sausage is heated through and vegetables are crisp-tender, turning and brushing occasionally with remaining mustard mixture.
  • Serve kabobs with the reserved mustard mixture.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

OCTOBERFEST SAUSAGE DINNER IN A DISH



Octoberfest Sausage Dinner in a Dish image

This comfort meal recipe was given to me many years ago by a friend. It sure warms the innards on a nippy fall or winter day!

Provided by Mareesme

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs smoked sausage or 2 lbs kielbasa
2 teaspoons butter or 2 teaspoons margarine
1 medium onion, cut in wedges
2 (16 ounce) cans sauerkraut, 1 can drained
1 cup apple juice
2 medium apples, seeded and cut into wedges
4 -6 red potatoes, peeled and cut in half
salt and pepper
fresh parsley (to garnish)

Steps:

  • Brown sausage in butter in a frying pan then place in a 1 1/2-2 quart dutch oven or casserole dish.
  • Arrange onion, sauerkraut, apples and potatoes around sausage (draining only 1 can of sauerkraut). Top with apple juice and salt and pepper to taste.
  • If using dutch oven, cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes or until potatoes are tender. If using oven, bake at 350 for 45 mins to 1 hours until potatoes are tender.
  • Garnish with a sprinkle of fresh parsley if desired and serve.

OKTOBERFEST CASSEROLE



Oktoberfest Casserole image

In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, pretzels and beer cheese. It takes less than 10 minutes to mix and takes only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 8

2 cans (10-1/2 ounces each) condensed cheddar cheese soup, undiluted
1 cup beer or chicken broth
1 cup sour cream
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 package (14 ounces) fully cooked bratwurst links, chopped
1 can (14 ounces) sauerkraut, rinsed and well drained
2 cups shredded cheddar cheese
2 cups pretzel pieces

Steps:

  • Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 356 calories, Fat 21g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 884mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

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