Monday, January 4, 2010

Sausage, Sauerkraut and Noodles

This is a variation of a dish someone taught me a long time ago. Fast, simple and stick-to-your-ribs food. The balsamic vinegar is where my variation came into play. I thought it added a tangy sweetness that went well with the taste of the sauerkraut. If you can not find Frank's Bavarian Kraut. Substitute with regular kraut with approximately one tablespoon brown sugar (to taste).

Sausage, Sauerkraut and Noodles

1 pound bratwurst or polish sausage
1 pound egg noodles; cooked in salted water and drained
4 cups water
2 cans of beer
4 tablespoons butter
1 1/2 onion; chopped
4 tablespoons vegetable oil
1 16 ounce can Frank's Bavarian Kraut; rinsed
1/4 cup blasamic vinegar
1 teaspoon caraway seed

1. Simmer bratwurst or polish sausage in water and beer until cooked; about 15 minutes.

2. Saute onions in butter and oil until translucent. (It may seem like a lot to saute in but you will need this when combining all ingredients). When onions are translucent, add the sauerkraut and caraway and simmer until heated through. Add approximately 1/8 cup of balsamic vinegar (reserve remaining 1/8 cup) and taste the mixture. Should have a note of sweetness to it.

3. Slice bratwurst or sausage into 1-inch chunks and add to onion/sauerkraut mixture. Add in the 1/2 teaspoon seasoning salt.

4. Add cooked noodles to bratwurst/onion mixture and stir well. Taste for seasoning. If necessary add the remaining balsamic vinegar and salt/pepper to taste. Heat through and serve.

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