In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.
Wash sauerkraut.
Slice sausage and chop the onion.
Layer sausage, then onions, sauerkraut and brown sugar.
Repeat until all is used.
In a skillet brown sausage; drain off fat.
Stir together sauerkraut and onion; turn into a 1 1/2-quart casserole dish. Spoon sausage over sauerkraut mixture.
In skillet, brown sausage; drain off fat.
Stir together sauerkraut and green onions.
Turn into a 1 1/2 quart casserole. Spoon sausage over sauerkraut mixture.
Prepare mashed potatoes according to package directions.
Stir 2 tablespoons of the cheese into potatoes.
Spread potatoes over sausage; sprinkle remaining 2 tablespoons cheese.
Bake, uncovered, at 400\u00b0 until heated through, 35 to 40 minutes.
Makes 6 servings.
Cook sausage until brown. Remove. Cook onion and celery in sausage liquid. Place sauerkraut and cabbage in skillet. Add the cooked sausage. Cover and cook until well heated.
In a large pot over medium heat, saute the onion and green bell pepper in the oil for 5 to 10 minutes, or until the onion is translucent.
Pour in the tomatoes, water and rice. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 20 minutes.
Stir in the sauerkraut and sausage, stirring thoroughly, and let simmer for 20 more minutes. Season with salt and pepper to taste.
Cut sausage into 1 inch pieces.
Rinse sauerkraut; add sugar and sausage.
Simmer 30 minutes.
Brown sausage and onion; drain.
Cook noodles according to package directions.
Alternate layers of noodles, sauerkraut and sausage in casserole.
Season to taste.
Cover and bake at 350\u00b0 for 1 hour.
Add water if needed.
Yields 6 servings.
Place the sauerkraut, caraway seeds, brown sugar, and apple into a large
wl. Mix the eggs and water, and pour into the flour
br>Place sauerkraut in a colander in the sink and press all
Layer carrots and potatoes in crock pot, set aside.
In a skillet, brown sausage on all sides and transfer to cooker.
Reserving drippings from sausage, saute onion and garlic till translucent and add broth.
Bring to a boil and stir in pepper and caraway. Pour over sausage in cooker.
Place sauerkraut over all.
Cover and cook on low till veggies are tender, about 8 hours.
Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes.
Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes.
Add sauerkraut. Stir well, cover and simmer another 15 minutes.
Add sour cream and stir until hot; do not let it boil.
4 juniper berries, the cloves and 4 allspice berries. Add the
Brown bacon in Dutch oven; add onions and cook until tender. Add potatoes, salt and pepper. Cover with sauerkraut and sausage. Add juniper berries and enough beer to cover potatoes. Simmer (covered) until tender (20 to 30 minutes). Serves 6 to 8.
Heat a heavy 12 inch skillet (or stir fry pan) until hot. Add the sliced sausage and cook, stirring frequently, until browned and cooked through, about 6 to 8 minutes. Add the sweet peas, with their water, stirring to loosen the brown bits on the bottom of the pan. The liquid will reduce quickly by about two-thirds within a couple of minutes. Add the sauerkraut and cook, stirring, until heated through, about two to three minutes. Serve.
Melt fat in a large pan and brown onion; reduce heat.
Season meat with salt and pepper; add to pan.
Add sauerkraut and cover with boiling water.
Cook slowly for 2 hours or until meat is tender.
Make dumplings; sift flour baking powder and salt together.
Beat egg, add milk and stir into dry ingredients.
Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
Cook for 15 minutes without lifting the cover.
Melt margarine in pan.
Add onions and celery and cook til gender and golden.
Add remaining ingredients except for meat, potatoes and sauerkraut.
Simmer 20 minutes.
Brown ribs in Dutch oven.
Add sauerkraut and sauce.
Cover and cook til ribs are tender - 1 hour or so.
Turn ribs occasionally.
Add potatoes and cook 20-30 minutes.
Saute in margarine, garlic and onion (do not brown; cook until tender).
Add water, bouillon, carrots, potatoes and caraway seed. Cook slowly until vegetables are tender.
Add sauerkraut and sausage; heat through.
Stir in sour cream mixture.
Heat and serve.
In a heavy skillet, cook sausage and onion until meat is brown and onion is tender.
Drain excess grease.
Stir in apples, sauerkraut, water and sugar.
Stir in ingredients well.
Allow to simmer, tightly covered, on a low fire, for about 1 hour.
Garnish with parsley just before serving.