Sausage with Sauerkraut, Onion and Green Pepper |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Fast, one-skillet main dish. Using reduced-fat or turkey sausage can greatly reduce saturated fat content; add a mono- or polyunsaturated vegetable oil (like canola) to the skillet if reduced-fat sausage doesn't render sufficiently to cook onion and green pepper. Caraway seed adds a mild Anise-type flavor in the background that's great in cabbage dishes. Ingredients:
16 oz polish sausage |
14 oz sauerkraut, canned |
1 large onion, sliced |
1 green bell pepper, sliced |
1/4 cup cider vinegar |
1/2 tsp caraway seed |
1 salt to taste |
1 pepper to taste |
Directions:
1. Slice sausage and fry in a large skillet on medium heat.
2. Halve and slice onion and green pepper and add to skillet when sausage begins to render.
3. When vegetables begin to soften, drain any excess fat and wipe out skillet.
4. Return sausage and vegetables to skillet and add sauerkraut, cider vinegar, caraway, salt and pepper.
5. Simmer all ingredients together, uncovered, until heated through and liquid is reduced.
|
|