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March 20, 2009, Newsletter Issue #284: Sausage OctoberFest Dinner
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Tip of the Week
Mmmmm, my mouth is watering as I write this :o)
1 to 2 lbs Polish or Smoked Sausage cut into 4-inch lengths 1 tsp. butter or margarine 1 medium onion cut into wedges 2 16 oz. cans sauerkraut 1 cup apple juice 2 medium apples cut into wedges 4 - 6 medium potato cut into quarters 1 heaping Tblsp. caraway seeds salt & pepper to taste
In a large, deep skillet or Dutch oven, brown sausage with butter; place to the outside part; arrange onion, saurkraut, apples, and potatoes to center. Top with apple juice; sprinkle the caraway seed and salt/pepper over kraut. Cover tightly and simmer over low heat (stirring once) for 30 minutes or until potatoes fork-test done.
Serve with a good spiced applesauce, and mustard for the sausages.
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