It's always fun in the fall to dig out a favorite German recipe...what with all the the Oktoberfests going on around town. Here's a kraut and sausage dish that even my husband, who does not like sauerkraut, loves!
Sausage Bake With Sauerkraut and Apples
In an ovenproof pan saute 1 large onion (quartered and sliced) and 2 lbs. sliced smoked sausage. Add 2 large apples (peeled, cored, diced). Saute 1 more minute. Add
2 cups cider, 1 T apple cider vinegar, 4 T brown sugar, 2 lbs. cold pack sauerkraut (rinsed and drained) and 1/4 t pepper.
The minute the temps drop a tiny bit, we start to crave warm comfort food around here. Two favorites are Black Bean Chili and Tuna Casserole.
This dish can be used as chili or a side dish (great on taco night!).
Black Bean Chili
Heat EVOO or grape seed oil in a heavy large pot. Add 1 yellow onion--chopped, 1 large red bell pepper--chopped. Cook till softened. Add squirts of garlic paste. Mix in 2 T chili powder and a couple dashes cumin. Stir two minutes. Mix in 3 cans organic black beans (drained but not rinsed), a can of diced fire roasted tomatoes and a squirt of tomato paste. Bring to a boil, then reduce to simmer. Simmer for about 15 minutes, stirring occasionally. Serve with a dollop of sour cream and grated cheddar cheese.
Bring to a boil about 3 quarts of water. Add about 10 oz. noodles, cook till soft (about 10 minutes). Drain and return to pan. Add in 1 family-size water packed tuna, 3/4 cup frozen peas, 1 can cream of chicken soup mixed with 1/2 can milk, 4 oz. cream cheese, softened and cubed. Pour into a sprayed oven dish. Top with either crushed potato chips or crushed tortilla chips mixed with grated cheese. Bake at 350 degrees till bubbly, about 30 or 40 minutes.