Cheese Stuffed Sausages With Sauerkraut
Created by ImPat on October 4, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #21197
Ingredients
- 375 grams sausage (8 thin beef sausages)
- 100 grams camembert cheese (cut into 16 wedges)
- 30 grams butter
- 1 yellow onion (thinly sliced)
- 2 teaspoons fennel seeds
- 1 1/2 pounds sliced cabbage (1/2 small red cabbage, thinly sliced)
- 1/3 cup apple cider vinegar
- 2 tablespoons caster sugar
- 2 teaspoons oil (vegetable oil, or olive oil)
- 2 tablespoons flat leaf parsley (chopped)
How to Make
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Step 1: Place sausages in a saucepan; cover with cold water and bring to the boil and then remove from the heat and stand for 5 minutes and then drain and let sausages cool.
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Step 2: Slice a pocket, lengthwise, part way through each sausage.
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Step 3: Place 2 wedges of camembert in each pocket.
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Step 4: Melt butter in a medium frying pan over moderately low heat and add onion and fennel seeds; cook and stir for 2 minutes or until softened and then add cabbage, cook and stir for 5 minutes or until reduced slightly.
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Step 5: Transfer to a heatproof bowl and cover to keep warm.
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Step 6: Wipe pan clean.
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Step 7: Meanwhile, heat the oil in a frying pan over moderate heat and add sausages' cook and turn for 6 minutes or until browned and the cheese is melted.
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Step 8: Spoon sauerkraut onto serving plates and top with sausages and serve sprinkled with parsley.
Nutritional Facts
- Serving Size: 1 (377.4 g)
- Calories 515.7
- Total Fat - 40.1 g
- Saturated Fat - 16.2 g
- Cholesterol - 84.5 mg
- Sodium - 2893.7 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 7.1 g
- Sugars - 14.1 g
- Protein - 18.8 g
- Calcium - 385 mg
- Iron - 1.1 mg
- Vitamin C - 27.3 mg
- Thiamin - 0.2 mg