Kraut-Apple-Potato-Andouille Recipe. I had to write you on a delicious Recipe I made up last night using Andouille Split Rope. 2 Tbs olive oil - 1 tsp butter - 1 medium onion - 4 cloves garlic - 16 oz sauerkraut (rinsed in water and drained well) - 1 large gala apple (cored and peeled and diced) - 1 russet potato (peeled and diced) - 1 package Andouille Split Rope (sliced into 1/2 inch pieces) - 1/4 tsp fennel seed - fennel salt and pepper to taste. In a dutch oven saute the onion in the oil until caramelized. Add fennel seed, garlic and saute a minute until you smell the bloom than immediately add the washed sauerkraut, the potato, the apple. Saute for 15 minutes with lid on. Stir every 5 minutes. After the 15 minutes add the pieces of Johnsonville Andouille, fennel salt and pepper to taste. Saute for an additional 15 minutes stirring every 5 minutes. Just before serving add the butter until melted than serve. It has a sweet - hot taste and will satisfy your evening meal. You'll go back for seconds for sure. — Joh David WelchSee All Reviews
These products are fully cooked and ready to eat out of the package or be prepared to your liking!
- Place sausage in a skillet.
- Add 1/2-inch of water.
- Bring to a boil; reduce heat to low.
- Cover and simmer for 10 minutes or until heated through, turning links once.
- Cut sausage into 1/2 inch slices and add to non-stick skillet over medium heat.
- Cook 6-9 minutes, turning frequently.
For freshness, keep refrigerated and use by the date stamped on the package. Opened packages should be consumed within 7 days, or freeze no longer than 30 days.
Pork, water and less than 2% of the following: salt, corn syrup, beef, spices, sodium phosphate, paprika, dextrose, onion powder, dehydrated garlic, sodium erythorbate, sodium nitrite, flavorings, collagen casings.