Sausages With Cider And Sauerkraut Recipes

HARD CIDER-BRAISED SAUSAGES WITH SAUERKRAUT

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Brown the sausages all over, in batches if necessary, about 5 minutes per batch. Remove to a plate as they brown. Add the onions and cook until softened, about 4 minutes.
• Add the sauerkraut and toss to combine with the onions. Add the thyme, coriander and allspice and stir to combine. Season with pepper. Pour in the cider and reduce by half. Add the stock and brown sugar and return to a simmer. Tuck the sausages back into the pot and simmer, uncovered, until the kraut is very tender and the sauce is flavorful and slightly reduced, 25 to 30 minutes. Season with salt, if needed.
• Bring the sauce to a boil, add the butter and swirl to melt and combine. Serve topped with the parsley.
• Remove any loose leaves from the cabbage head and reserve. Quarter the cabbage and thinly slice, on a mandoline if you have one. (The shreds should be about the thickness of a quarter.) Toss the cabbage in a large bowl with the pickling salt. Work the cabbage through your hands and massage for a minute or two, until the cabbage begins to "sweat" and release some water.
• Thinly slice, then julienne the green apple, leaving the peel on. (Again, use a mandoline if you have one.) Slice the ginger into coins and press with the side of your knife to bruise them slightly and release their oils. Add the apples, ginger and allspice berries to the cabbage and toss well. Let sit for an hour or two, until the cabbage has released quite a bit of water.
• Pack the cabbage mixture into a large, wide-mouthed crock and press down very firmly until the liquid the cabbage has released covers it. (Depending on the age of your cabbage, it may release less water; a fresher cabbage will release a lot of water, while a cabbage that has been stored all winter will release less.) If the cabbage is not covered, mix together 1 quart cold water and 4 1/2 teaspoons pickling salt until dissolved and pour over enough to cover the cabbage.
• Use a couple of the reserved whole cabbage leaves to cover the surface of the cabbage. Cover with a plate (or the weight provided, if you have a fermenting crock) and set something heavy on top to weight it. (You can use cans. Many people like to use a resealable plastic bag filled with the same salted water solution used above because it weights evenly and if it leaks, it doesn't ruin the fermentation process.) Store the crock in a cool, dry place.
• Check the kraut after 2 days. There should be a few bubbles around the sides. Skim any scum that has risen to the surface. Check the kraut every few days and repeat skimming, if needed. Depending on the temperature of your room, the kraut should be ready after about a week. (Some people ferment for a couple of weeks or more, depending on how funky they want their kraut to be.)
• Divide the kraut and pack into jars. Store in the refrigerator. Drain and rinse the kraut well (discarding any ginger pieces) before using.

SAUSAGES WITH CIDER AND SAUERKRAUT

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.

GERMAN SAUSAGES WITH APPLES, SAUERKRAUT, AND ONION

Steps:

• Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
• Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
• Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)

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.

SAUSAGE AND SAUERKRAUT

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.

ROASTED SAUSAGE AND SAUERKRAUT

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.

ITALIAN SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Add sauerkraut, brown sugar and poultry seasoning; cover and simmer for 1 hour. Transfer to an ungreased 13-in. x 9-in. baking dish. , Meanwhile, cook potatoes until tender; drain and mash slightly. Add milk, pepper and salt if desired; mash until smooth. Spread evenly over sausage mixture; dot with butter. , Bake at 350° for 20-25 minutes or until potatoes are lightly browned. Garnish with paprika and parsley if desired.

SAUSAGE AND SAUERKRAUT

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.

SAUERKRAUT WITH CIDER AND PORK

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

Steps:

• Boil the potatoes till there fork tender, about 20 minutes.
• Mix the sauerkraut, golden mushroom soup and mushrooms together.
• Place the sausages in the bottom of a cassarole dish, place the potatoes on top, and cover with the sauerkraut mix.
• Top with the paprika and either microwave for 10 minutes or bake at 350 for 45 minutes.

GERMAN SAUSAGES WITH QUICK KRAUT AND CURRY KETCHUP

Steps:

• Cook bacon in a large straight-sided skillet over medium, stirring occasionally, until golden brown and fat is rendered, about 5 minutes. Add cabbage, carrots, onion, and caraway seeds; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are wilted and crisp-tender, about 15 minutes.
• Stir in vinegar. Pierce each sausage a few times with a fork and nestle into cabbage mixture. Cover and cook until sausages are warmed through, about 5 minutes. Stir together ketchup and curry paste in a small bowl. Serve sausages and kraut with curry ketchup and mustard.