Stacey's super sausage supper
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 3 | Thinly sliced carrots | |
| 1 | Clove crushed garlic | |
| 2 | tablespoons | Vegie oil |
| 2 | cups | Apple cider |
| ½ | cup | White wine |
| 1 | Jar; (64 oz) saurkraut | |
| 1 | teaspoon | Black pepper |
| 1 | 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 | Apple cored and cubed in 1/4 inch pieces | |
Directions
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