Bavarian Sausage-And-Kraut Supper |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe on and thought, how different is this, at least in my recipe book so I thought I'd share it with you all - It's on my soon-to-be-tried to-do list!! Ingredients:
4 cups uncooked medium egg noodles |
1 tablespoon olive oil |
1 cup sliced onion |
1 teaspoon caraway seed |
2 cups granny smith apples, peeled, sliced |
1 1/2 cups refrigerated sauerkraut, drained |
1 (12 ounce) package chicken, apple sausage cut into 1/2 -inch thick slices (such as gerhard's) |
1/2 cup reduced-sodium fat-free chicken broth |
1/4 cup sherry wine |
Directions:
1. Cook noodles according to package directions, omitting salt and fat; drain and set 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 occasionally.
3. Add apple, sauerkraut, and sausage, and cook 5 minutes.
4. Stir in chicken broth and sherry and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over noodles.
5. Serving size: 1 1/4 cup noodles and 1 cup sausage-apple mixture.
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