| 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
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”