1 ½ cups Saverne® Bavarian Kraut* 1 lb. smoked beef sausage or kielbasa Directions 1. Cut sausage into 3 inch pieces. 2. Melt butter in skillet; add onion and green pepper and cook until tender. 3. Add apple, brown sugar, potatoes, and Saverne® Bavarian Kraut; mix well. 4. Place sausage on top of kraut mixture. 5.
16 oz. undrained Saverne® Bavarian Kraut 16 oz. drained Saverne® Bavarian Kraut ¼ tsp. pepper Directions 1. In large kettle, combine broth, onion, celery, green pepper, potatoes, carrots, and beans. Bring to boil. 2. Reduce heat to medium, cover, and cook until vegetables are tender. 3. Add sausage, Saverne® Bavarian Kraut, and
2. Combine brisket meat, water, and ¾ cup Saverne® Sriracha Kraut to form four equal sized burgers. When ready to cook, lightly coat the cooking surface with oil. Place burgers on the preheated cooking surface, cook to desired doneness. Top with white cheddar, if desired, during the last 2 minutes of cooking. 3.
cheese, Saverne® Bavarian Kraut. Spread thousand island on the remaining slice of bread. Place sandwich on griddle and toast each side until the bread is brown and the cheese is melted. This should take about 4 minutes on each side. Firmly press …
Saverne ® Curtido or Saverne Sriracha Kraut. Ingredients 1 pkg. (19.76 oz.) Johnsonville® Beer ‘n Bratwurst 2 Tbsp. unsalted butter 1 med. yellow onion, sliced 1 ¾ cups Saverne® Dill & Garlic Kraut, drained ½ cup sour cream ½ tsp. minced garlic ½ tsp. caraway seed Salt and freshly ground pepper to taste 2 sheets frozen puff pastry, thawed
1. In a medium mixing bowl, combine Saverne® Sriracha Kraut, cilantro, mint, purple cabbage, carrots, olive oil, lime juice, and rice vinegar together. Prepare pieces of lettuce head to form cups. Place a piece of sliced pork belly on the lettuce and top with slaw. Garnish with roasted peanuts. Pork Belly 1.
1 cup Saverne® Bavarian Kraut, drained* 8 slices marble rye bread 1 lb. sliced turkey pastrami 8 slices Swiss cheese 4 oz. olive oil Directions 1. Preheat panini grill to medium high. 2. Peel, core, and dice red apples into 1⁄8-inch pieces. 3. Peel and thinly slice red onions. 4. Sauté onion with butter until transparent. 5. Add apples ...
Saverne® Bavarian Kraut, eggs, parmigiano-reggiano, red pepper flakes, parsley and salt. 2. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. Cover the bottom of a large sauté pan with extra virgin olive oil and heat over medium-high flame. Add the meatballs to the
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1 cup Saverne® Dill & Garlic Kraut, drained* ½ cup diced onion 1 tsp. salt 1 tsp. fresh ground pepper 1 Tbsp. canola oil 1⁄3 cup sour cream 2⁄3 cup grated Swiss cheese Directions 1. Combine first 5 ingredients. 2. Heat butter and oil in 8-inch non-stick pan. 3. Add ½ potato and Saverne® Dill & Garlic Kraut mixture. 4. Top with sour ...