SAUSAGE WITH APPLE AND CABBAGE
Serves 6
2 slices bacon, diced
1 ring of coarse garlic sausage
1 large apple, diced
1 large onion, diced
4 cups (1 L) sauerkraut, rinsed, drained
2 tablespoons brown sugar
In a large frying pan, cook bacon over medium heat to render fat. Slice sausage diagonally, approximately 1/2-inch thick. Add sausage, apple and onion to bacon and cook, stirring now and then, until onion is transparent. Add sauerkraut, distributing it throughout the onion/sausage mixture, and sprinkle with brown sugar. Turn to low, cover, and let the mixture cook about 10 minutes, turning the sauerkraut several times so it begins to brown. If mixture seems too dry, add a little water or apple juice.
Serve on a large platter, with buttered noodles or parsley potatoes.
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