My Version of German Flare


Tonight I made myself dinner with what I consider my favorite "German" ingredients: kielbasa and sauerkraut. I would have never thought to combine that with pasta, but I came across this online and it looked yummy! I decided to add in a small salad with some homemade Caesar dressing.

Rotini with Kielbasa and Sauerkraut: 3 tb olive oil 1 medium chopped onion (I used yellow onion) 1 pound kielbasa or smoked sausage, cut in slices (I used kielbasa) 12 oz. sauerkraut, rinsed and drained 2 tb dijon mustard Pinch of cayenne pepper 1 tsp caraway seeds (I left this out) 1/4 cup dry white wine 2 tb parsley (also left this out because I was out) 1 pound rotini pasta Heat olive oil in heavy large skillet over medium heat. Add onion and sauté until almost tender, about 7 minutes. Add sausage and sauté until beginning to brown, about 8 minutes. Mix in sauerkraut, mustard, caraway seeds and cayenne pepper. Sauté until heated through, about 4 minutes. Stir in wine and parsley. Cook mixture 2 minutes longer. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add sausage mixture to pasta and toss to coat. Season with salt and pepper.

Caesar Dressing: 1/2 cup freshly grated Parmesan (about 2 ounces) 1/4 cup plus 2 tablespoons olive oil 1/4 cup plus 2 tablespoons vegetable oil 1/4 cup fresh lemon juice 2 garlic cloves

1 tsp Worcestershire sauce

Blend all ingredients in food processor or blender until smooth. Season with salt and pepper.

Recent Posts
Archive

© 2017-2018 by Jean Marie Handy | Privacy Policy

  • Facebook - White Circle
  • Instagram - White Circle