ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bavarian Sausage-and-Kraut Supper

Yield

4 servings (serving size: 1 1/4 cups noodles and 1 cup sausage-apple mixture)

Ingredients

  • 4 cups uncooked medium egg noodles (about 8 ounces)
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 teaspoon caraway seeds
  • 2 cups sliced peeled Granny Smith apple (about 3/4 pound)
  • 1 1/2 cups refrigerated sauerkraut, drained
  • 1 (12-ounce) package chicken apple sausage (such as Gerhard's), cut into 1/2-inch-thick slices
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup sherry

Nutrition Information

  • calories 445
  • caloriesfromfat 29 %
  • fat 14.5 g
  • satfat 3.4 g
  • monofat 6.9 g
  • polyfat 3.3 g
  • protein 20.1 g
  • carbohydrate 59.9 g
  • fiber 9 g
  • cholesterol 114 mg
  • iron 4.8 mg
  • sodium 1118 mg
  • calcium 31 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.

  2. While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly. Add apple, sauerkraut, and sausage, and cook 5 minutes. Stir in the chicken broth and sherry, and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over the noodles.