27.2.12

SAUSAGE AND KRAUT

Served over a bed of rice or pan-fried potatoes. After the rice or the potatoes are cooked, the sausage and kraut will only take a few minutes to prepare. Serve it with sour cream.

SAUSAGE AND KRAUT
2 Tbsp olive oil
2/3 cup red onion, diced
sprinkling of salt and ground pepper
1 stick dry Hungarian or frozen chorizo sausage
1/2 Tbsp Hungarian paprika
2 cups sauerkraut

• The skin should be removed if using chorizo. Removing the skin and slicing is much easier if the chorizo is frozen. Simply hold the frozen sausage under hot tap water and the skin will just pull off. 
• Thinly slice the sausage and set it aside.
• Dice the onions and set aside.
• Rinse and drain the sauerkraut and set aside.
• In a non-stick fry pan, heat the olive oil.
• Add the diced red onions and lightly sprinkle with salt and pepper. [The sauerkraut is salty, so go easy on the salt.]
• Cook the onions on medium heat for two minutes.
• Add the sliced sausage and sauté for one more minute.
• Stir in the Hungarian paprika and remove pan from heat.
• Add the drained sauerkraut and stir to combine.
• Slowly sauté, stirring often for 5 minutes or until sauerkraut is tender.
• Serve with sour cream on a bed of rice or pan fried potatoes.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy

Translate

me

My photo
It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!