Willys Sauerkraut Skillet Recipes

Steps:

• In a heavy based frying pan, heat the drippings and fry the bacon until golden.
• Add the ground meat to brown, making sure you brake it up well.
• Once the meat is no longer pink, add tone of the onions and fry for a further 6-8 minutes.
• Add the broth and mix in the sauerkraut.
• Add the garlic, together with all the spices and tomato puree.
• Stir well and season with salt, pepper and cayenne pepper to taste.
• Cover the pan and allow to slowly simmer on a low heat for 50 minutes, stirring once or twice just to make sure it doesn't stick.
• Once its cooked add the second onion, allow to stew for a few minutes and serve with mashed potatoes.

Steps:

• Brown sausages and onion slices in oil in a wide skillet. The sausages do not need to be cooked through at this stage, you just want to get some color on them.
• Add sauerkraut, sugar, and beer. Stir as best you can around the sausages.
• Bring to a slow boil, reduce heat, and simmer until sausages are cooked through.
• Spread buns or rolls with mustard, and add a sausage and a bit of the sauerkraut and onion to each.
• This is great accompanied by the same beer you cooked with.

Steps:

• Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
• Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

Steps:

• In a skillet, melt butter. Layer with sauerkraut, rice, onion and beef. Sprinkle with salt and pepper. In a bowl, combine water and tomato sauce; mix well. Pour over beef mixture. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is no longer pink and rice is tender (do not stir).