Saturday, March 14, 2009

Seriously Yummy Sausage & Sauerkraut

I shouldn't be surprised at all the northerners who can't appreciate a good fried bologna sandwich (snicker, snicker). Y'all probably don't like red eye gravy or grits either, do you? Well I love you anyway, bless your heart! ☺ Just means there's more for me.

Before Spanish today we prepared the pizza dough and let it rise while in I was in class. Now it's in the oven, liberally covered with pizza sauce, olives, onions, red pepper, mushrooms and homemade Italian sausage and smothered with three kinds of freshly grated cheese (mozzarella, parmesan and Holland). Does that sound more appetizing?

It's a hot one here in Carlos Paz so not only the curtains are closed, but the windows too, in an attempt to keep the hot air out. I'm glad the pizza won't take long to bake since I don't want to heat up the kitchen any more than necessary.

I haven't had my act together in a while in order to participate in Carol's Saturday Stirrings. But today I'm back! And Carol has me drooling over her new discovery: Perdue Oven Ready Chicken Roasters. It's going on my list of foods-I-must-have-when-we-go-on-furlough.

Because I think it's just too sad if y'all go through life without having a good dish of sausage and sauerkraut at least once, I'm sharing what I do to the sauerkraut to make even fussy kids (or adults!) like it.

SAUSAGE & SAUERKRAUT
1-2 sausages per family member, depending on how much each person typically eats
[USE ANY KIND OF SAUSAGE YOU WANT! I've made this with a variety over the years. It's all good.]
1 large can sauerkraut
1 individual serving (bottle or sippy carton) of apple juice (apple cider is even better to use when you can get it)
2 Tablespoons brown sugar
1 Tablespoon beef bouillon granules (if using cube, dissolve in apple juice)

You can brown the sausage or not; that's one of those personal choice things.
Rinse sauerkraut well. Really well! Don't mess around with this step. It's VERY important.
Place rinsed sauerkraut in a casserole dish, pour apple juice (or cider) over, sprinkle with brown sugar and beef bouillon granules. Top with sausages (browned or not). Put tin foil over casserole. Bake at 350 for 45 minutes, removing tin foil for last 10 minutes.
Serve with mashed potatoes, applesauce or fried apples and brown bread (we prefer pumpernickel).

Muy delicioso! Really!

3 comments:

Mari said...

No ma'am - I don't like red eye gravy or grits either. And just to show you how finicky I am - I don't like saurkraut either. Sad - I know!

Melanie Dorsey said...

Well I love cheese grits and cornbread, too!
I checked out the site you referenced in your comment. It does look like a type of cornbread. Does it taste similar?
I'll be back to see what your blog is all about!
Thanks for stopping by mine.
Melanie@Bella~Mella

Carol said...

Thanks for dropping by my blog, Kim. Really enjoy finding comments. Your sausage and sauerkraut does sound seriously yummy! Don't do a whole lot of cooking anymore and miss a lot of things that I used to cook for my husband. He loved ham, beans and cornbread - and creamed hamburger on mashed potatoes! Drop by my blog anytime!