Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Sauerkraut and sausage




Source of Recipe


Linda K. Leone.-6/12/1997


List of Ingredients




1 pound bulk "hot" sausage
2 bay leaves
pinch allspice
1 tsp caraway
1/2 of a green apple, sliced
1/2 can or jar of sauerkraut
3 whole cloves
2-3 grating nutmeg
2 T vinegar
1 T sorghum molasses
1 tsp fresh grated ginger
1/2 of a wine glass Sauvignon blanc wine

Recipe



Shape sausage into patties and fry with the bay leaves. Add a little water to the pan if too dry. Drain fat. Slice the apples and add to the pan around the sausages. Top apples with the sauerkraut. Sprinkle the seasonings over all. (except the ginger). Sprinkle the vinegar over.
Grate the ginger and add to the wine. Reduce heat to low for 10 minutes with lid on.
remove lid and without disturbing the patties remove the bay leaves. Drizzle the molasses all over. Pour the wine-ginger mix into the pan. Serve hot with some of the apples and kraut. Serve on fried potatoes, with eggs on the side.
Chablis wine can also be used.