Domestic Goddess
Senior Cook
Smoked Sausage and Sauerkraut
2 onions, sliced very thin
1-1/2 tablespoons margarine
2 lbs. cold pack sauerkraut, rinsed and drained
1 cup apple juice
1 cup water
1 teaspoon caraway seeds
1/2 teaspoon salt, to taste (I omitted this)
1/4 teaspoon black pepper (to taste)
1 tablespoon brown sugar
2 lbs. smoked sausage, cut into 3-inch pieces
In a large pot, (over medium heat) heat the margarine.
Add onions, and saute until they are tender.
Add sauerkraut, apple juice, water, caraway seed, salt, pepper,
and brown sugar; mixing all ingredients thoroughly.
Bring pot mixture to a boil; then reduce heat, (cover) and simmer
for 30 minutes; stirring occasionally.
Add smoked sausage pieces to pot, and cook for 30-45 minutes more;
simmering, and stirring occasionally, until sauerkraut is tender.
Serves 4-6.
Note: The 1st time I prepared this recipe, I followed the instructions exactly.
The 2nd time I made it, I cooked the onions in 2 Tbsp. of butter,
'cause I used rather large sized onions. I didn't rinse or drain the sauerkraut,
'cause our family loves that salty, sour taste sauerkraut has.
The juice from the 2 lb. package of sauerkraut equaled exactly 1-1/2 cups,
so I also added 1-1/2 cups of the apple juice, as well as,
2 Tbsp. of brown sugar; to help give it that sweet'n sour kind of taste.
2 onions, sliced very thin
1-1/2 tablespoons margarine
2 lbs. cold pack sauerkraut, rinsed and drained
1 cup apple juice
1 cup water
1 teaspoon caraway seeds
1/2 teaspoon salt, to taste (I omitted this)
1/4 teaspoon black pepper (to taste)
1 tablespoon brown sugar
2 lbs. smoked sausage, cut into 3-inch pieces
In a large pot, (over medium heat) heat the margarine.
Add onions, and saute until they are tender.
Add sauerkraut, apple juice, water, caraway seed, salt, pepper,
and brown sugar; mixing all ingredients thoroughly.
Bring pot mixture to a boil; then reduce heat, (cover) and simmer
for 30 minutes; stirring occasionally.
Add smoked sausage pieces to pot, and cook for 30-45 minutes more;
simmering, and stirring occasionally, until sauerkraut is tender.
Serves 4-6.
Note: The 1st time I prepared this recipe, I followed the instructions exactly.
The 2nd time I made it, I cooked the onions in 2 Tbsp. of butter,
'cause I used rather large sized onions. I didn't rinse or drain the sauerkraut,
'cause our family loves that salty, sour taste sauerkraut has.
The juice from the 2 lb. package of sauerkraut equaled exactly 1-1/2 cups,
so I also added 1-1/2 cups of the apple juice, as well as,
2 Tbsp. of brown sugar; to help give it that sweet'n sour kind of taste.
