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Showing 1-3 of 3
By Chef PotPie
on August 28, 2008
We really loved this dish! The addition of pears is genius. On Auntie's advice, I drained the pears but saved the juice, and I did end up adding about 1/3 cup of it back to the skillet. I used turkey Italian sausage, and only about 1 tablespoon of oil to fry them in. (Always looking to cut back on fat!) We love sauerkraut, so I drained it but did not rinse it. The sour from the kraut and the sweetness of the pear liquid was a nice taste combination. I'll definitely make this again. Thanks Auntie!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 08, 2008
Made for Feb., 2008 Bevy Tag. In the words of Rachael Ray, this recipe is YUMMMMMO! I followed the recipe as written, except that I added about 2 tablespoons brown sugar. I love sauerkraut, but have never had it with pears in it before. You can't really tell that the pears are there, but they do sweeten the kraut. I will be making this recipe often. Thanks for another wonderful recipe, Auntie!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 10, 2007
Another 'keeper'! Really tasty version of sausage and sauerkraut and so quick and easy to put together. I used a package of 5 Schneider's Oktoberfest sausage and Coors Light beer. I usually use apples or grated potato or grated carrot to make my Kapusta (Sauerkraut) but I really liked the pears in this recipe for a change. I simmered it, stirring occasionally, for about one hour, and served it with small boiled unpeeled new potatoes buttered and garnished with dill, pickled beets, and rye bread.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (330 g)
Servings Per Recipe: 2