Saturday, March 14, 2009

Seriously Yummy Sausage and Saurkraut

I shouldn't be surprised at all the northerners who can't appreciate a good fried bologna sandwich (snicker, snicker). Y'all probably don't like red eye gravy or grits either, do you? Well I love you anyway, bless your heart! ☺ Just means there's more for me.

Because I think it's just too sad if y'all go through life without having a good dish of sausage and sauerkraut at least once, I'm sharing what I do to the sauerkraut to make even fussy kids (or adults!) like it.

1-2 sausages per family member, depending on how much each person typically eats
[USE ANY KIND OF SAUSAGE YOU WANT! I've made this with a variety over the years. It's all good.]
1 large can sauerkraut
1 individual serving (bottle or sippy carton) of apple juice (apple cider is even better to use when you can get it)
2 Tablespoons brown sugar
1 Tablespoon beef bouillon granules (if using cube, dissolve in apple juice)

You can brown the sausage or not; that's one of those personal choice things.
Rinse sauerkraut well. Really well! Don't mess around with this step. It's VERY important.
Place rinsed sauerkraut in a casserole dish, pour apple juice (or cider) over, sprinkle with brown sugar and beef bouillon granules. Top with sausages (browned or not). Put tin foil over casserole. Bake at 350 for 45 minutes, removing tin foil for last 10 minutes.
Serve with mashed potatoes, applesauce or fried apples and brown bread (we prefer pumpernickel).

Muy delicioso! Really!

No comments: