Pork Sausage And Sauerkraut
|Country pork sausage||1 Pound (454 Grams)|
|Uncooked medium noodles||375 Milliliter (1 1/2 Cups)|
|Canned sauerkraut||16 Ounce, drained (1 Can, 454 Grams)|
|Brown sugar||15 Milliliter (1 Tablespoon)|
|Celery seed||2 Milliliter (1/2 Teaspoon)|
|Beef broth||250 Milliliter (1 Cup)|
|White bread slice||1 , buttered and made into crumbs|
Shape sausage into 6 patties and brown in skillet on both sides.
Remove patties; reserve 2 tablespoons (30 ml) drippings.
Cook noodles in boiling, salted water as directed on package; drain.
Mix noodles with reserved drippings.
Spoon noodles into a greased 2-quart (2 liter) casserole.
Mix sauerkraut with brown sugar and celery seed; spread over top of noodles.
Put sausage patties on top.
Pour beef broth over all.
Fold bread in half, buttered side in, and tear into 4 pieces.
Put into blender container.
Cover and process 2 cycles at GRATE to crumb bread.
Sprinkle top of casserole with buttered crumbs.
Bake at 350°F (180°C) for 30 to 40 minutes, or until crumbs are lightly browned.