Name: Smoked Sausage with Potatoes, Sauerkraut & Ale
Comments: 7/13/2016 - I started by sautéing a 1/4 cup of mushrooms to which
I added two previously grilled bratwurst. For ale, I used Shock Top brand Honeycrisp
Apple Wheat beer. Getting the potatoes to be tender took much longer than suggested
by the recipe. The potatoes did not get to be golden brown, but did begin to stick
to the skillet so I proceeded to add the other ingredients. Then I cooked the
mixture in the final step at least 30 minutes and the potatoes were still a little crisp.
2/7/2017 - I used two potatoes (4 cups), a 27-oz can of sauerkraut (4 cups), a bottle of Kona Longboard Island Lager, a 13-oz Hilshire turkey smoked sausage, 2+ tablespoons of Gulden's spice brown mustard, and two leftover chick thigh filets. I cooked the diced potatoes in the microwave in a casserole dish ahead of time to make them tender. The sauerkraut was a little overwhelming.
3/14/2018 - I used 3 cups of red potatoes, a 15-oz can of sauerkraut, Gulden's spice brown mustard, and Duck-Rabbit Amber Ale. I also sautéd half a chopped onion and some chopped mushrooms. I microwaved the potatoes first so they were tender. They did not become golden brown, but did stick to the pan. We got at least 6 or 7 servings.
11/16/2020 - The ingredients were four Roma Beer Brats (16-oz), 3 cups of potatoes, a 15-oz can of sauerkraut, a small onion, and a 12-oz bottle of Copper Head Ale. I boiled the brats for about 13 minutes before slicing them, I microwaved the diced potatoes for 6-minutes before putting them in the skillet. I forgot to cook the onions before putting the potatoes in the skillet. The result was awfully juicy, but tasty.
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