German Style Rice Sausage Sauerkraut Casserole Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes., Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.

Steps:

• Sauté diced onion with 1/2 stick of the margarine/butter until soft.
• Meanwhile brown sausage in skillet. When this is browned add the cup of Minute Rice & cup of water and let cook until rice is soft, about 5 minutes, stirring during this cooking. Add sautéed onion, rinsed & drained sauerkraut, the additional 1/2 cup butter/margarine with the paprika to taste and simmer all to heat through. Add sour cream and mix through.
• Pour into greased casserole dish, sprinkle paprika on top and bake at 350 degrees F for 30 minutes or until top is browned. Enjoy!

Steps:

• Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
• Skin the potatoes and cut in slices.
• Cut the sausages in long slices.
• In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
• Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
• In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
• Bake it in the oven at medium heat for around a 1/2 hour.

Steps:

• In a large pot over medium heat, heat the olive oil, and cook the skinned bratwurst until browned, breaking the sausage up into chunks as it cooks, about 10 minutes. Stir in the onions and garlic, and cook until the onions are translucent, about 5 more minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
• Mix in the rice and soup base, and stir until the rice is colored and the soup base is incorporated, about 2 more minutes. Stir in water, black pepper, and raisins, and bring to a boil; cook for 5 minutes, stirring frequently. Reduce heat to a simmer, and cook until rice is tender and almost all the water has absorbed, about 30 minutes.