Bavarian Sausage-And-Kraut Supper |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from Cooking Light, December 1999. Good stuff! They say the serving size is 1 1/4 cups noodles and 1 cup sausage-apple mixture. Ingredients:
4 cups medium egg noodles (about 8 ounces) |
1 tablespoon olive oil |
1 cup onion, sliced |
1 teaspoon caraway seed |
2 cups granny smith apples, sliced (about 3/4 pound) |
1 1/2 cups sauerkraut, drained (i never drain it!) |
14 ounces turkey kielbasa, cut into 1/2-inch-thick slices |
1/2 cup chicken broth |
1/4 cup sherry wine |
Directions:
1. Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
2. While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly. Add apple, sauerkraut, and sausage, and cook 5 minutes. Stir in the chicken broth and sherry, and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over the noodles.
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