Italian Sausage and Sauerkraut
- Ready In:
- 2 tablespoons cooking oil
- 4 Italian sausages (I use Isernios brand)
- 16 ounces sauerkraut
- 1 cup beer (I use American beer)
- 1 cup diced canned pears
- Cover the bottom of a large skillet with the oil.
- Add the sausages and brown them.
- Drain and rinse the sauerkraut (optional).
- Add the sauerkraut to the skillet, using a fork to distribute it evenly around and on top of the sausages.
- Add pears and stir into the sauerkraut.
- Add the beer and stir again.
- Bring the mixture to a boil.
- Cover the skillet with a lid and lower the heat to"Medium" to"Med-Low".
- Simmer the mixture for 30 minutes.
- You may cook it longer if you want to.
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I've made this several times now. Its amazing! Some tips...this recipe works better for me when I use canned Bavarian sourkraut rather than German Kraut in a bag or jar. The German style kraut comes out very watery and kind of disinigrates..and Ive had to drain the pan several times while cooking. The canned Bavarian seems to do this much less and holds up its structure much better. Now for my personal additions.. I add a moderate of amount of ginger, and a touch of cinnamon and nutmeg. I also use a bit of brown or regular sugar (depending on what I have on hand) to sweeten it up just a bit more than just the pears will. I also poke holes or slice my saugages to keep cooking time down. Its a family favorite and everyone who has been to dinner, loves it!! Thanks for the recipe!!
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!