Name: Smoked Sausage with Potatoes, Sauerkraut & Ale



Yield: 4 servings

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.


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