Recipe by smellyvegetarian
This is from Cooking Light, December 1999. Good stuff! They say the serving size is 1 1/4 cups noodles and 1 cup sausage-apple mixture.
Top Review by SugarHATER
I made a vegan & low sugar version of this using Morningstar Sausages and I cut WAY back on the Sherry and skipped the pasta. The apples and sauerkraut made the most unexpected and delish surprise! I don't know why someone else gave this only 3 stars? I also don't know why that person added walnuts in a recipe like this and then punished the poster for a mistake they made. If you're going to modify a recipe, as I did, I think you need to take responsibilty if it doesn't come out as great as expected. Well, thank you smellyvegetarian for this recipe. I'm confused by your name, but you shared a great recipe which was easy to modify for health conscious eaters. Well done! Great Vegan OktoberFest dish!
- 4 cups medium egg noodles (about 8 ounces)
- 1 tablespoon olive oil
- 1 cup onion, sliced
- 1 teaspoon caraway seed
- 2 cups granny smith apples, sliced (about 3/4 pound)
- 1 1⁄2 cups sauerkraut, drained (I never drain it!)
- 14 ounces turkey kielbasa, cut into 1/2-inch-thick slices
- 1⁄2 cup chicken broth
- 1⁄4 cup sherry wine
Directions See How It's Made
- Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
- While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly. Add apple, sauerkraut, and sausage, and cook 5 minutes. Stir in the chicken broth and sherry, and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over the noodles.