| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
German |
Meats, German |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh sauerkraut |
| 1 |
|
1/4 pounds small thin-skinned potatoes, cut if necessary to fit, (up to 1) under steamer rack |
| 1 |
|
Tart apple; unpeeled and cut into thin wedges |
| 1 |
|
Onion; cut into wedges |
| 1 |
lb |
Knockwurst or polish-style sausage, cut into 3-inch lengths, up to 1-1/2 lbs |
| 1 1/2 |
ts |
Caraway seeds; optional |
INSTRUCTIONS
Place kraut in fine mesh strainer and run cold water through it. Press out
as much moisture as possible with hands or spoon. Set aside. Place potatoes
in large saucepan with water to cover. Bring to boil. Set steamer rack in
place over potatoes and fill with sauerkraut. Tuck apple and onion pieces
into kraut. Cover pan and heat until steam flows into kraut. With fork,
push sausage pieces into vegetables. Cover and steam until potatoes are
tender and kraut and sausages heated, 15 minutes. Add hot water to bottom
of pan, pouring through steamer basket, if needed, while cooking. Mix
caraway seeds into kraut, using fork. Serve immediately.
Posted to MC-Recipe Digest V1 #772 by "John Snell" <jws@teleport.com> on
Sep 5, 1997
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