Sausage-Sauerkraut-Potato Dinner Recipe
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Ingredients: |
Ingredients: 1 can (28 ounces) sauerkraut, drained
1 cup thinly sliced onions
3 cups sliced peeled potatoes
2 cooking apples, peeled, cored and cut in 1/2-inch slices (I like Fuji)
1-pound Polish sausage, cut in 1-inch pieces
Freshly ground pepper
1 clove garlic, crushed
2 cups chicken broth
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Directions: |
Directions:Rinse sauerkraut in cold water; drain well. Put half the sauerkraut in large Dutch oven. Layer with half the onions, potatoes, apples and sausage. Sprinkle with pepper. Repeat with remaining half of ingredients. Add garlic to chicken broth and pour oer all. Cover and bake in unpreheated 325º F oven 1-1/2 to 2 hours, or until potatoes are tender.
[see note for alternate cooking method in Crock Pot] |
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Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: March 22, 1974. Woman's Day Magazine. My note, "This has become a family favorite. I use Smokettes instead of Polish sausage."
2014: I usually use Fuji apples and Applegate naturals savory turkey breakfast sausages from freezer section and Cortland Valley organic sauerkraut from refrigerated section at Whole Foods and keep on hand for this and put in Crock Pot on low about 4 hours or high 2 or 3 hours, as sausages are fully cooked, Dish just needs to be cooked till potatoes are soft. Also, I sometimes cook on the stove-top in a cast iron skillet, covered till vegetables are done, for shorter cooking time.
Healthy upgrades:
I use vegetable broth instead of chicken broth and have used 1/2 cup homemade pear wine for part of broth, but any white wine would work. For vegetarian dish, you can omit the sausages. For 2 to 3 servings, use 1 pkg sausages (7oz) and 1 pkg sauerkraut (16) oz and half rest of ingredients. If sausages are frozen, thaw first first by browning lightly in a skillet, then add rest of ingredients for stove-top or assemble in crockpot or casserole dish for oven baking.
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