| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Sausage | 1 | Servings | |
INGREDIENTS
| 1 | c | Chopped onion |
| 3 | Thinly sliced carrots | |
| 1 | Clove crushed garlic | |
| 2 | tb | Vegie oil |
| 2 | c | Apple cider |
| 1/2 | c | White wine |
| 1 | Jar; (64 oz) saurkraut | |
| 1 | ts | Black pepper |
| 1 | Bayleaf | |
| 1 | ts | Thyme |
| 1 | lb | Cooked italian sausage; crumbled |
| 16 | oz | Polish sausage; sliced |
| 10 | oz | Little wiener sausages |
| 2 | cn | (16 oz ea.) white potatoes; cut in chunks |
| 1 | Apple cored and cubed in 1/4 inch pieces |
INSTRUCTIONS
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 1/2 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@bv.com> Posted to MC-Recipe Digest V1 #941 by "Nitro_II " <Nitro_II@classic.msn.com> on Dec 1, 97
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