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      RECIPE TITLE "Bavarian Sausage-and-Kraut Supper Recipe"
    Source: Cooking Light magazine,
    courtesy of

    yieldsServes 4 time--- difficultyeasy


    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


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

    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.

    Serving size: 1 1/4 cups noodles and 1 cup sausage-apple mixture.

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

      Nutrition Facts
    Yield: 4 servings
    Facts per Serving
    Calories: 445 Fat: 15g Carbohydrates: 60g
    Cholesterol: 114mg Sodium: 1118mg Protein: 20g
    Fiber: 9g % Cal. from Fat: 30% % Cal. from Carbs: 54%

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