Pork Sausage And Sauerkraut Recipe
A good pork sausage and sauerkraut recipe is rare to find, you are lucky to have hit the right page. The primary ingredient in this is pork. This pork sausage and sauerkraut when served as main dish is sure to please your family members. My friends tried this pork sausage and sauerkraut the other day and they simply adored it. Do I need to say more?
Ingredients
1 pound (454 g) Country Pork Sausage
1 1/2 cups (375 ml) uncooked medium noodles
1 can (16 ounces or 454 g) sauerkraut, drained
1 tablespoon (15 ml) brown sugar
1/2 teaspoon (2 ml) celery seed
1 cup (250 ml) beef broth
1 slice white bread, buttered
Directions
Shape sausage into 6 patties and brown in skillet on both sides.
Remove patties; reserve 2 tablespoons (30 ml) drippings.
Cook noodles in boiling, salted water as directed on package; drain.
Mix noodles with reserved drippings.
Spoon noodles into a greased 2-quart (2 liter) casserole.
Mix sauerkraut with brown sugar and celery seed; spread over top of noodles.
Put sausage patties on top.
Pour beef broth over all.
Set aside.
Assemble Blender.
Fold bread in half, buttered side in, and tear into 4 pieces.
Put into blender container.
Cover and process 2 cycles at GRATE to crumb bread.
Sprinkle top of casserole with buttered crumbs.
Bake at 350°F (180°C) for 30 to 40 minutes, or until crumbs are lightly browned.
Remove patties; reserve 2 tablespoons (30 ml) drippings.
Cook noodles in boiling, salted water as directed on package; drain.
Mix noodles with reserved drippings.
Spoon noodles into a greased 2-quart (2 liter) casserole.
Mix sauerkraut with brown sugar and celery seed; spread over top of noodles.
Put sausage patties on top.
Pour beef broth over all.
Set aside.
Assemble Blender.
Fold bread in half, buttered side in, and tear into 4 pieces.
Put into blender container.
Cover and process 2 cycles at GRATE to crumb bread.
Sprinkle top of casserole with buttered crumbs.
Bake at 350°F (180°C) for 30 to 40 minutes, or until crumbs are lightly browned.
