Sausage with Cider-Braised Sauerkraut Recipe
This sausage with cider-braised sauerkraut recipe is an example of old-world cooking at its best. The smoky sausage and sweet/tangy cabbage trade flavors and the results are wonderful. This sausage recipe is great for both a cold weather dinner, and in a bun for a summer picnic. Makes 8 Sausages with Cider-Braised Sauerkraut
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 2 tbsp butter
- 8 Polish-style or other smoked sausages (almost any sausage will work in this recipe)
- 1 large onion, sliced
- 1 tsp caraway seeds
- 4 cloves minced garlic
- 1/2 tsp salt, or to taste
- 1/2 tsp fresh ground black pepper
- 2 (15-oz) cans sauerkraut, rinsed and drained
- 2 cups apple cider or juice
- hot mustard, optional
Preparation:
Melt the butter in a Dutch oven over medium heat, and add the sausage. Brown on both sides and remove to a plate. Add the onions and cook until they soften, about 5 minutes. Rinse the sauerkraut in cold water, and drain well. Add to the onions along with the caraway, garlic, salt and pepper. Cook, stirring for 3 minutes and then add the apple juice. Top with the sausage, cover and place in a preheated 325 degrees F. oven for 40 minutes. When done, serve sausage over the braised sauerkraut with hot mustard if desired.
Honey Mustard Pork Chops Recipe
Honey and mustard are such a good combination in all kinds of recipes, but they really work especially well with pork recipes. This very simple, but very delicious honey mustard pork chops recipe is quick to make and requires no slicing or dicing.
Makes 4 Honey Mustard Pork Chops
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1 tbsp vegetable oil
- 4 boneless center-cut pork chops, about 1-inch thick
- salt and fresh ground black pepper to taste
- 2 tbsp orange blossom honey, or your favorite variety
- 2 tbsp Dijon mustard
- pinch of cayenne
- 1/3 cup chicken broth
- 1 tsp cold butter
Preparation:
Heat the oil in a sauté pan over med-high heat. Season pork chops with salt and pepper, and add to the pre-heated pan. Cook for about 5 minutes per side for medium, or until they reach desired doneness. Remove from pan and reserve on a plate. Add the broth, honey, mustard, and cayenne to the pan. Whisk together and turn off heat. Add the butter and swirl around in the sauce until melted. Add the pork chops, and any juices, back into the pan to coat with the sauce. Serve immediately with some of the sauce drizzled over top.
