Sausage Stuffed Dates in Sauerkraut

Michael Symon
Servings: 4
30 to 45 min

Michael creates an appetizer that your guests will love!

  • Ingredients
  • step-by-step directions
Sausage Stuffed Dates in Sauerkraut
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion (peeled, sliced)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon whole coriander (toasted)
  • 2 cups sauerkraut
  • 8 ounces wheat beer
  • 1 orange (zested and juiced)
  • 16 Medjool dates (pitted)
  • 1/2 pound bulk breakfast sausage
  • 2 tablespoons parsley (chopped)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat oven to 400ºF.
  • Place a large saute pan over medium-high heat and add the olive oil. Add the onions and cook until softened, about 5-7 minutes. Season with salt. Add the red pepper flakes, coriander, sauerkraut, wheat beer, and orange juice and stir to combine. Bring the mixture to a simmer, until heated through. Remove mixture to a casserole dish.
  • In a medium bowl combine the sausage, orange zest and parsley and mix to combine. Stuff each of the dates with the sausage mixture and nestle each date in the sauerkraut mixture. Place the casserole dish in the oven to bake for 20 minutes. Remove from the oven and serve the dates with a scoop of the sauerkraut mixture.
  • Tip: Also works as the perfect party appetizer!
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