FOOD FROM EUROPE

MUNICH - GERMANY

OKTOBERFEST !!!!

SAUSAGES AND SOURKRAUT

Original Recipe Yield 4 servings

Ingredients

• 1 (12 ounce) package pork sausage, halved lengthwise
• 2 tablespoons vegetable oil butter spread
• 1 (32 ounce) jar sauerkraut, drained
• 1 teaspoon dried celery flakes
• 1 tablespoon dried minced onion
• 1 teaspoon caraway seeds
• 2 tablespoons brown sugar
• ground black pepper to taste

Directions

1.      Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

2.      Grill the sausages on the preheated grill until the sausages are browned, and no longer pink in the center about 5 minutes on each side. Cut the cooked sausage into 1/2-inch slices.

3.      While the sausage is grilling, melt the butter spread in a large skillet over medium-high heat. Stir in the sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until the sauerkraut begins to brown, about 10 minutes. Stir in the sausage

4.      Slices and serve hot

Can be done in the oven instead that on the grill; preheat at 375, grease a baking pan and bake for at least 15 minutes or until done.