Tangy Sauersage

By The Krautfather  

September 27, 2012

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: N/A


1-lb Krisp Shredded Sauerkraut

1-ea Large Green Bell Pepper(julianned)

1-ea Large Sweet Vidalia Onion(julianned)

1-ea Large Ripe Tomatoe(peeled,seeded& julianned)

1-tsp Garlic Powder

1/4 cup Red Wine Vinegar

2-lbs Baby Link Smoked Sausage

1- small bunch Celantro(chopped fine


1Grill the sausage until outter skin is browned well. Cut on the bias into bite size pieces.

2Place peppers, onions, and tomatoes in a large glass baking dish. Cover with sauerkraut and sausages.

3Sprinkle garlic over top. Pour the vinegar on and top with celantro.

4Cover with aluminum foil and bake at 350 degrees for 30 min. Uncover and continue to bake for 10 more minutes

5Remove from oven and let stand for 5 minutes and serve with some pipping hot sweet cornbread.


Nutrition Facts

Serving Size4

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