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    You are in: Home / Recipes / Italian Sausage and Sauerkraut Recipe
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    Italian Sausage and Sauerkraut

    Average Rating:

    3 Total Reviews

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    • 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!

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    • 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!

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    • 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.

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    Nutritional Facts for Italian Sausage and Sauerkraut

    Serving Size: 1 (330 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 849.6
    Calories from Fat 534
    Total Fat 59.3 g
    Saturated Fat 17.6 g
    Cholesterol 94.6 mg
    Sodium 3590.2 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 8.1 g
    Sugars 17.7 g
    Protein 34.8 g

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