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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Chicken Sausage with Quick Sauerkraut Dutch Oven Recipes Back to the Dutch Oven Recipes page. Chicken Sausage with Quick Sauerkraut 1 12-ounce package chicken sausage 1 teaspoon extra-virgin olive oil 1 small onion, sliced 1 Granny Smith apple, thinly sliced 1 10-ounce package shredded cabbage, preferably finely shredded 1/4 cup cider vinegar 1/4 teaspoon salt 1 cup apple cider 1 teaspoon caraway seeds Directions: 1. Cook sausages in a large cast iron skillet or just use your 10" dutch oven over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate. 2. Use your 10" dutch oven. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Add the sausages to the dutch oven, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes. Use 13 briquettes on top and 8 on the bottom. Just wait for the steam coming from under the lid and then you will know that it is done. 4 servings Active Time: 15 minutes Total Time: 25 minutes Per serving: 194 calories; 6 g fat ( 0 g sat , 1 g mono ); 60 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 13 g protein; 3 g fiber; 582 mg sodium; 256 mg potassium. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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