Oktoberfest Kraut Sausagespareribs And Potatoes Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Steps:

• In a 5-6 quart heavy Dutch oven, add 1 tablespoon olive oil.
• Brown sausages or ribs.
• While they are browning, drain and rinse kraut at least twice to remove the excess salt.
• Chop onion.
• When sausages/ribs are browned, place them aside on Dutch oven lid.
• FILL POT: Handful of kraut, add wieners, fil in with onions, add more kraut, add sausages, fill with remaining onion, and add last of kraut, all in layers.
• Add contents of beer and 2 tablespoons brown sugar. The alcohol cooks away so don't worry, it does add a great deal to this recipe.
• Add applesauce.
• Add water to surface of kraut.
• Liberally apply black pepper.
• Add potatoes.
• Bring to boil, cover tightly and simmer 3-4 hours (don't shorten the time, this is critical), checking periodically so it doesn't dry out.
• Serve with sour cream or plain yogurt and a high quality mustard. I prefer Country Dijon or German, my DH prefers yellow. Either way, enjoy, my friends!

Steps:

• 1. Cut sausages into individual serving pieces.
• 2. In a skillet, brown sausages.
• 3. In crock pot, place onion, sauerkraut, apples and potatoes.
• 4. Top with sausage.
• 5. Pour apple juice over sausage.
• 6. Season with salt and pepper.
• 7. Cover and cook 6 hours on LOW, until potatoes are tender.

Steps:

• Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
• Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
• Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
• Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
• While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
• To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In slow cooker, place potatoes, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
• Season ribs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat; cook ribs in oil, turning occasionally, until browned. Transfer to large bowl.
• Add onion to skillet with drippings, stirring 5 to 6 minutes, until lightly browned. Transfer to slow cooker. Add broth to skillet; heat to boiling, scraping up any brown bits on bottom of skillet. Add to slow cooker.
• Add kielbasa and mustard to pork in bowl. Toss to coat.
• Arrange pork and kielbasa on top of onions in slow cooker.
• Spread sauerkraut over meat. Sprinkle remaining 1 teaspoon thyme over sauerkraut.
• Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.