March 20, 2009, Newsletter Issue #284: Sausage OctoberFest Dinner
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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