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Sauerkraut Sausage Stuffed Peppers

chef.jackson's picture
Ingredients
  Green peppers 6 Medium, tops cut off, deseeded
  Sauerkraut 1 Pound, drained (1 can, 2 cups)
  Green pepper 1⁄2 Cup (8 tbs), minced
  Brown sugar 2 Tablespoon
  Ketchup 1⁄4 Cup (4 tbs)
  Tart apple 1 Medium, peeled, cored, and cubed
  Chicken bouillon cube 1
  Water 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
  Pork sausage meat 1 Pound
  Seasoned fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 4 Tablespoon
  Paprika To Taste
  Oil 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Oil the baking dish with 1 tablespoon oil.
3) Cut off the small strips from if necessary so the peppers can stand still.
4) Rinse the peppers in the cold water.
5) In a saucepan, bring water to a boil and parboil the peppers for 4 minutes.
6) Drain the peppers and set aside.

MAKING
7) In a bowl, soak the sauerkraut for 15 minutes.
8) Drain and squeeze the sauerkraut between hands.
9) In a non-stick pan, combine together the sauerkraut, minced pepper, brown sugar, ketchup, apple, bouillon cube, 1 cup water, salt and pepper.
10) Cover and simmer, for 30 minutes.
11) In a non-stick pan, heat the remaining oil and cook the sausages for 5 minutes or until cooked.
12) Drain off the fat and mash the sausages using fork.
13) Add the sausages to the sauerkraut mixture.

FINALIZING
14) Stuff the pepper shells with the sauerkraut mixture.
15) Sprinkle breadcrumbs, grated Parmesan, and paprika on the stuffing.
16) Arrange the peppers on the baking dish and pour in ½ cup of water.
17) Bake for 30 minutes.

SERVING
18) Serve the Sauerkraut Sausage Stuffed Peppers hot on a bed of small mixed salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Sausage
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
70 Minutes
Ready In: 
100 Minutes
Servings: 
6

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