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 Mendolias Italian sausage w/provalone cheese in it, it is really wonderful sausage. If you cant 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