Oktoberfest Kraut Sausage Spareribs And Potatoes 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.

SIMPLE SPARERIB & SAUERKRAUT SUPPER

Steps:

• Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

OKTOBERFEST CASSEROLE

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.

SPARERIBS AND KRAUT

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
• Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
• Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
• Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

OKTOBERFEST KRAUT, SAUSAGE/SPARERIBS AND POTATOES

Steps:

• In a 5-6 quart heavy Dutch oven, add 1 tablespoon olive oil.
• Brown sausages or ribs.
• While they are browning, drain and rinse kraut at least twice to remove the excess salt.
• Chop onion.
• When sausages/ribs are browned, place them aside on Dutch oven lid.
• FILL POT: Handful of kraut, add wieners, fil in with onions, add more kraut, add sausages, fill with remaining onion, and add last of kraut, all in layers.
• Add contents of beer and 2 tablespoons brown sugar. The alcohol cooks away so don't worry, it does add a great deal to this recipe.
• Add applesauce.
• Add water to surface of kraut.
• Liberally apply black pepper.
• Add potatoes.
• Bring to boil, cover tightly and simmer 3-4 hours (don't shorten the time, this is critical), checking periodically so it doesn't dry out.
• Serve with sour cream or plain yogurt and a high quality mustard. I prefer Country Dijon or German, my DH prefers yellow. Either way, enjoy, my friends!

OKTOBERFEST RIBS WITH APPLE SAUERKRAUT

Steps:

• In large nonstick skillet brown ribs in oil over heat.
• Place in 3 1/2-4-quart slow cooker with potatoes, onion, sauerkraut and apples. Combine remaining ingredients and pour over.
• Cook, covered, on Low 6-8 hours (or on for 3-4 hours).

DUTCH OVEN SPARERIBS, SAUERKRAUT AND POTATOES SUPPER

Steps:

• Melt margarine in pan.
• Add onions and celery and cook til gender and golden.
• Add remaining ingredients except for meat, potatoes and sauerkraut.
• Simmer 20 minutes.
• Brown ribs in Dutch oven.
• Add sauerkraut and sauce.
• Cover and cook til ribs are tender - 1 hour or so.
• Turn ribs occasionally.
• Add potatoes and cook 20-30 minutes.

OKTOBERFEST SAUSAGE DINNER

Steps:

• Cut sausages into individual serving pieces.
• In a skillet, brown sausages.
• In crock pot, place onion, sauerkraut, apples and potatoes.
• Top with sausage.
• Pour apple juice over sausage.
• Season with salt and pepper.
• Cover and cook 6 hours on LOW, until potatoes are tender.