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|Smoked Sausage and Apple Bake|
"An easy and delicious blend of smoked sausage, apples, onions, and sauerkraut that everybody will love! This is extraordinary served with potatoes and cornbread. If you do no longer want to use brandy, a very good high-quality apple cider can be substituted for it within the gravy."
- 1 pound smoked sausage, sliced
- 2 Granny Smith apples - peeled, cored and sliced
- 1/2 teaspoon ground cinnamon, or to taste
- half of large onion, sliced
- 1 (sixteen ounce) can sauerkraut, tired
- 1/2 cup heavy cream
- half of cup apple brandy
|Prep : 30M||Cook : 6M||Ready in : 1H30M|
- Preheat the oven to 350 ranges F (one hundred seventy five levels C). Brown the sausage in a massive skillet over medium warmness. Set aside.
- Make a layer of sliced apples in the bottom of a 2 quart casserole dish. Sprinkle with a bit of the cinnamon. Layer half of of the onion, then half of the sauerkraut over the apples. Place all of the sausage slices over the sauerkraut, reserving the drippings inside the pan. Cover the sausage with the final sauerkraut, onion, and pinnacle with apple slices. Sprinkle the final cinnamon over the pinnacle.
- Pour the heavy cream and brandy into the skillet with the sausage drippings. Place over medium warmness, and stir to put off the bits of sausage taste from the lowest. Pour over the sausage and apple casserole.
- Cover, and bake for 1 hour within the preheated oven. Let stand for a few minutes earlier than serving.
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