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Pork Sausage And Sauerkraut Recipe
|Country pork sausage||1 Pound (454 Grams)|
|Uncooked medium noodles||375 Milliliter (1 1/2 Cups)|
|Canned sauerkraut||16 Ounce, drained (1 Can, 454 Grams)|
|Brown sugar||15 Milliliter (1 Tablespoon)|
|Celery seed||2 Milliliter (1/2 Teaspoon)|
|Beef broth||250 Milliliter (1 Cup)|
|White bread slice||1 , buttered and made into crumbs|
Serving size: Complete recipe
Calories 3026 Calories from Fat 1213
% Daily Value*
Total Fat 136 g208.8%
Saturated Fat 51.4 g257.1%
Trans Fat 0.2 g
Cholesterol 736.9 mg
Sodium 6259.7 mg260.8%
Total Carbohydrates 328 g109.4%
Dietary Fiber 30.7 g123%
Sugars 36.2 g
Protein 125 g250.8%
Vitamin A 29.5% Vitamin C 135.9%
Calcium 50.4% Iron 113%
*Based on a 2000 Calorie diet
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.
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.