6 Fully-cooked smoked sausage links, such as German or Polish sausage (about 1-1/2 lbs, cut into thirds
1/4 cup Packed brown sugar
2 tbsp Country-style Dijon mustard or German-style mustard
1 tsp Caraway seeds
1/2 tsp Dill weed
32 oz Sauerkraut, drained
1 small Green bell pepper, stemmed, seeded and diced
1/2 cup 2 oz shredded Swiss cheese
|
|
Place sausage in large skillet with 1/3 cup water. Cover; bring to a boil over medium heat. Reduce heat to low; simmer, covered, 10 minutes. Uncover and simmer until water evaporates and sausages brown lightly.
While sausage is cooking, combine sugar, mustard, caraway and dill in medium saucepan; stir until blended. Add sauerkraut and bell pepper; stir until well mixed. Cook, covered, over medium heat 10 minutes or until very hot. Spoon sauerkraut into microwavable 2 to 3 quart casserole; sprinkle with cheese. Place sausage into sauerkraut; cover. Microwave on HIGH 30 seconds or until cheese melts.
Prep and cook time: 20 minutes
NUTRITIONAL INFO: Calories 490, total fat 38g, protein 20g, carb 19g, cholesterol 89mg, sodium 2165mg, dietary fiber 4g
Dietary exchanges: 1/2 bread, 2-1/2 meat, 2 vegetable, 6 fat
SOURCE: _No Time for Cooking_, Vol. 1, October 16, 1996, No. 5 Meal-Master format by Mary Ann Young. Posted to MC-recipe on "Delurk Day," November 11, 1996 Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 17:23:42 EST
From: maryann36@juno.com (Mary Ann Young)
|
|
