Thursday, February 23, 2012

What's Cooking?





a huge jar of homemade instant oatmeal adapted from a recipe on Pinterest
(I'll tell you what I did differently next week)


But it is Sausage & Applekraut that is what's cooking this week. 

It's cheap, cheerful, and easy...like that 3rd cousin once removed that no one in the family speaks of.  ;)  But I'll warn you, the smell of it cooking can clear a room like Ol' Uncle LeRoy after a night of beer and brats. 

What's with all the redneck family references?  I'm not sure.  Ahem...moving on...

Sausage & Applekraut has been featured a time or two in the Menu Ideas From the Brookshire's Ad but they were different recipes, none of which were mine.

Here is how I made it:

Sausage & Applekraut

1 Rope of Smoked Sausage, sliced
2 quart jars of sauerkraut
3 Apples, cored, & sliced
1 Tbs. Demerara Sugar
1 Tbs. Butter
1 tsp. Lacto-Fermented Mustard (this is mighty powerful stuff, you may want to use a little more if you are using storebought mustard)
1/2 tsp. Fennel Seeds
Salt & Pepper to taste

Throw everything in a Crock Pot and stir.  Cook on low for 4 to 6 hours.  It's smelly but tasty.  :)

This is part of Full Plate Thursday.

3 comments:

  1. I have been waiting for you to post this recipe. My Engineer will thank you for it!

    ReplyDelete
  2. Pary,
    You are one busy woman, I can't keep up with you. I would just love your recipes and want to try some soon! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

    ReplyDelete
  3. Thanks ladies! This is really hardy (and pungent) dish.

    ReplyDelete

Your turn! Let me know what perfectly practical comments you have.

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