Stacey's super sausage supper

Yield: 1 Servings

Measure Ingredient
1 cup Chopped onion
3 \N Thinly sliced carrots
1 \N Clove crushed garlic
2 tablespoons Vegie oil
2 cups Apple cider
½ cup White wine
1 \N Jar; (64 oz) saurkraut
1 teaspoon Black pepper
1 \N Bayleaf
1 teaspoon Thyme
1 pounds Cooked italian sausage; crumbled
16 ounces Polish sausage; sliced
10 ounces Little wiener sausages
2 cans (16 oz ea.) white potatoes; cut in chunks
1 \N Apple cored and cubed in 1/4 inch pieces

Saute the onion, carrots and garlic in the oil. Add cider, wine, saurkraut, pepper, bay leaf & thyme. Heat to boiling, reduce heat and simmer 15 minutes. Mix with remaining ingredients in 3 quart casserole dish, cover it and bake for 1 hour at 350 degrees.

This stuff is actually better when it is reheated. I make ½ the receipe at a time and it is pleanty for a meal. Also, I use the Mendolia’s Italian sausage w/provalone cheese in it, it is really wonderful sausage. If you can’t find the loose stuff, just split the skins on the links and make them into loose sausage.

Enjoy!! <strainsr@...>

Posted to MC-Recipe Digest V1 #941 by "Nitro_II " <Nitro_II@...> on Dec 1, 97

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