Bavarian Sausage-and-Kraut Supper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 cups uncooked medium egg noodles (about 8 ounces) |
1 tablespoon olive oil |
1 cup sliced onion |
1 teaspoon caraway seeds |
2 cups sliced peeled granny smith apple (about 3/4 pound) |
1 1/2 cups refrigerated sauerkraut, drained |
1 (12-ounce) package chicken apple sausage (such as gerhard's), cut into 1/2-inch-thick slices |
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup sherry |
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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