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Sausage 'n' Sauerkraut Recipe

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Savory Sausage 'n' Sauerkraut comes from Robert Walker of Glen Dale, West Virginia. "Not only is it economical, it's delicious. I'm positive you'll serve it often," Robert says.

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Sausage 'n' Sauerkraut Recipe

Prep: 25 min. Cook: 25 min.

Yield: 8 Servings

10 25 35

Ingredients

2 pounds fresh Polish sausage
1 can (16 ounces) sauerkraut, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 large onion, chopped
1 large green pepper, chopped
3 tablespoons brown sugar
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Mashed potatoes, optional

Directions

In a Dutch oven, brown sausage until a thermometer reads 160°; drain. When cool enough to handle, cut into 1/4-inch pieces; return to pan. Stir in the sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings.
Cover and simmer for 20-25 minutes or until vegetables are tender. Discard bay leaf. Serve with mashed potatoes if desired.

Nutritional Facts 1 serving (1 cup) equals 460 calories, 37 g fat (12 g saturated fat), 72 mg cholesterol, 1,518 mg sodium, 18 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Sausage 'n' Sauerkraut in Taste of Home December/January 1994, p59

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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