Bavarian Sausage-And-Kraut Supper

READY IN: 20mins
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!

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
  2. 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.

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