Sausage and Sauerkraut

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Cooking time: About 100 minutes
Prep time: About 10 minutes

Makes: 6 - 8 servings

Ingredients

• 2 T.          mild olive oil
• 2 cups       chopped yellow onion
• 4 cups       sauerkraut, drained
• 1 t.           celery salt
• 1 T.           caraway seeds
• 2 lb.          sausage (I use chicken-apple)
• 12 oz.       light-colored beer

Directions

1. Heat olive oil in skillet or wok. Saute onions 5 minutes.
2. Add sauerkraut, celery salt and caraway seeds to onions and saute 5 minutes.
3. Coat 2 qt. casserole or Dutch oven with cooking spray and add sauerkraut/onion mixture.
4. Cover the top of the sauerkraut with sausages, closely packed.
5. Pour in beer and roast 1 hour, uncovered, at 300 deg. F
6. Turn sausages and bake another 30 minutes to brown other side of sausages.
7. Cut sausages into 2-3 oz. pieces, mix them into sauerkraut and serve with mustard.

Adapted from a recipe found on the Web.

 

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