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Bavarian Sausage and Kraut Supper

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Beer-B-Q View Drop Down
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Rest in Peace - 22 DEC 2011

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    Posted: 13 February 2010 at 05:44
Bavarian Sausage and Kraut Supper

Yield: 4 servings (serving size: 1 1/4 cups noodles and 1 cup sausage-apple mixture)

Ingredients
  • 4  cups  uncooked medium egg noodles (about 8 ounces)
  • 1  tablespoon  olive oil
  • 1  cup  sliced onion
  • 1  teaspoon  caraway seeds
  • 2  cups  sliced peeled Granny Smith apple (about 3/4 pound)
  • 1 1/2  cups  refrigerated sauerkraut, drained
  • 1  (12-ounce) package chicken apple sausage (such as Gerhard's), cut into 1/2-inch-thick slices
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 1/4  cup  sherry

Preparation:
  1. Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
  2. While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat.
  3. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly.
  4. Add apple, sauerkraut, and sausage, and cook 5 minutes.
  5. Stir in the chicken broth and sherry, and bring to a boil.
  6. Reduce heat to medium, and cook 5 minutes.
  7. Serve over the noodles.

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2010 at 08:05
this looks like a great one to try!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2010 at 07:39
Sounds like a great recipe, thanks for sharing it! Too bad Mrs Rivet doesn't like sausage or I'd be making it tonight...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote curious aardvark Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2010 at 04:57
how authentic are noodles for bavaria ?
I'm thinking not much ;-)

Tasty definitely - but authentic bavarian cookery - probably not.

Which raises an interesting question.
Is this forum for authentic regional cuisine - OR for what americans believe regional cuisine is (which is generally regional to that state and bears little resemblance to food eaten in the particular country).
It's a decision you guys need to make fairly soon before this turns into just another us based food forum. 

I like how you've started - but some food for thought in how you intend to proceed might be needed :-)
Beware the slings of outrageous fortune (bows and arrows are for wimps ;-)

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2010 at 09:02
Good point CA, our intent is to make this as authentic as possible. Obviously none of us are experts nor have the background to master true authenticity, hence this site. We look forward to members like you to teach us the "true" dish from the "evolved" one when appropriate.
 
We also know that good food is universal and if a dish has evolved due to geography and history, well so be it; we will not refuse it's post on this site, and encourage such to educate us.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2011 at 12:26
Just for future reference, the aardvark was right on...in Bavaria, spaetzle or potato dumplings or pancakes would be a much more authentic addition. If it was a family recipe however, far be it from me to overrule the noodles...
I love them!
Go ahead...play with your food!
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