Octoberfest Sausage Dinner
This belly filling one dish meal is perfect for Octoberfest or a cool fall or winter day. It is sure to warm the belly.
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pound |
knackwurst sausage
or Octoberfest sausage or other kind as you prefer |
* |
| 2 | teaspoons |
butter
|
|
| 1 | medium |
onions
cut into wedges |
|
| 32 | ounces |
sauerkraut
two 16 ounce cans |
|
| 1 | cup |
apple juice
|
|
| 2 | medium |
apples
seeded and cut into wedges |
|
| 6 | each |
red skinned potatoes
peeled and cut in half |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
knackwurst sausage
or Octoberfest sausage or other kind as you prefer |
* |
| 1E+1 | ml |
butter
|
|
| 1 | medium |
onions
cut into wedges |
|
| 924.8 | ml/g |
sauerkraut
two 16 ounce cans |
|
| 237 | ml |
apple juice
|
|
| 2 | medium |
apples
seeded and cut into wedges |
|
| 6 | each |
red skinned potatoes
peeled and cut in half |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
Directions
If the sausage is raw, cook in boiling water.
Brown sausage in butter in a frying pan then place in a small dutch oven or 2 quart casserole dish.
Top with the onion, suaerkraut (one can drained, the other using the liquid), apples, potatoes. Add the apple juice and salt and pepper to taste.
If using a small dutch oven, cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes or until potatoes are tender.
If using the casserole dish (preferred). Bake at 350℉ (180℃) F for 45 minutes to 1 hour until potatoes are tender.
Garnish with fresh parsley if desired and serve.
