Type what you have

Ingredients

• ✓ marjoram
• potato
• garlic
• caraway seed
• salt
• black pepper
• egg
• milk
• all-purpose flour
• oil

Instructions

1. 1 Peel and coarsely grate potatoes; squeeze out as much liquid as you can. Transfer shredded potatoes to a bowl; stir in garlic, caraway seeds, marjoram, salt, and black pepper.
2. 2 Beat eggs and milk together; stir into potato mixture until well combined. Gradually stir in flour until a thick but still pourable batter forms.
3. 3 Heat about ¼-inch oil in a skillet over medium-high heat. Drop ¼ cupful batter into skillet, flattening slightly; fry until golden brown, about 3 minutes per side. Drain on paper towels. Taste pancake; adjust seasoning if necessary. Repeat with remaining batter.

By Sonya M Shafer

Ingredients

• ✓ marjoram
• egg
• mayonnaise
• mustard
• white sugar
• egg
• oil
• pork sausage
• parsley
• lemon zest
• nutmeg
• salt
• pepper
• egg
• bread crumb

Instructions

1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
7. 7 Serve eggs warm with mustard sauce.

By Karen

Ingredients

• ✓ marjoram
• egg
• water
• tarragon
• parsley
• butter
• cheddar cheese

Instructions

1. 1 In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
2. 2 Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

By Karen Skolfield

Ingredients

• ✓ marjoram
• salt
• sage
• black pepper
• turmeric
• ground pork
• butter
• egg

Instructions

1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Ingredients

• ✓ marjoram
• ground pork
• salt
• sage
• red pepper
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ marjoram
• ground pork
• sage
• salt
• red pepper
• black pepper
• onion powder
• thyme
• olive oil

Instructions

1. 1 Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

By Soup Loving Nicole

Ingredients

• ✓ marjoram
• aluminum foil
• ground pork
• sage
• salt
• paprika
• black pepper
• onion powder
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ marjoram
• sage
• salt
• black pepper
• red pepper flakes
• ground turkey

Instructions

1. 1 Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
2. 2 Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cathy35

Ingredients

• ✓ marjoram
• ground turkey
• brown sugar
• kosher salt
• black pepper
• sage
• thyme
• red pepper flakes

Instructions

1. 1 Mix together turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl until well combined. Shape turkey mixture into patties.
2. 2 Working in batches, fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By mechanicmike

Ingredients

• ✓ marjoram
• brown sugar
• sage
• salt
• black pepper
• red pepper flakes
• clove
• ground pork

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.
3. 3 Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties.
4. 4 Heat a large skillet over medium-high heat. Add patties and saute until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
5. 5 Serve hot and enjoy!

By Lee

Ingredients

• ✓ marjoram
• egg
• cheddar cheese
• parsley
• thyme
• salt
• cayenne pepper
• olive oil

Instructions

1. 1 Beat eggs, cheese, parsley, marjoram, thyme, salt, and cayenne pepper together in a small bowl with a fork until combined.
2. 2 Heat oil in a small, nonstick skillet over medium heat. Pour egg mixture into the skillet; cook and stir constantly, scrambling eggs using a rubber spatula, scraping the sides of the skillet as needed. Reduce heat to low when eggs start to come together; continue cooking, stirring slowly but constantly, until eggs are very wet and softly scrambled. Turn off the heat.
3. 3 Tilt the skillet toward you; push eggs together at the bottom edge of the skillet. Tuck in and smooth out eggs' edges with your spatula as you form eggs into an omelet that is no longer wet, but still moist. The curve of the skillet will help in shaping.
4. 4 Return the heat to medium; cook until a skin is formed on bottom surface of omelet, about 15 seconds. Off heat, carefully flip over onto a warm plate. Serve immediately.

By John Mitzewich

Ingredients

• ✓ marjoram
• sage
• salt
• savory
• black pepper
• smoked sugar
• mace
• cinnamon
• red pepper flakes

Instructions

1. 1 Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Transfer to an airtight container. Store in a cool, dark place.

By thedailygourmet

Ingredients

• ✓ marjoram
• ground beef
• brown sugar
• sage
• salt
• basil
• black pepper
• onion powder
• red pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Place ground beef into a large bowl.
3. 3 Stir brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl.
4. 4 Sprinkle over beef and use your hands to mix until evenly distributed. Cover and refrigerate until flavors have blended, about 24 hours.
5. 5 Divide beef mixture into 8 patties.
6. 6 Heat a large nonstick skillet over medium heat. Working in batches, cook patties in the hot skillet until firm and no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By papadooka

Ingredients

• ✓ marjoram
• ground pork
• maple syrup
• salt
• sage
• onion powder
• black pepper
• red pepper flakes
• coriander
• clove
• olive oil

Instructions

1. 1 Combine pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves in a bowl; mix well. Form into 10 small patties.
2. 2 Heat olive oil in a large skillet over medium heat. Add patties, in batches; cook until no longer pink and juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By France Cevallos

Ingredients

• ✓ marjoram
• aluminum foil
• cooking spray
• ground pork
• maple syrup
• garlic
• parsley
• salt
• black pepper
• thyme
• paprika

Instructions

1. 1 Set one oven rack to the middle position and another one 6 inches from the broiler. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Combine ground pork, maple syrup, garlic, parsley, marjoram, salt, pepper, thyme, and paprika in a bowl; mix gently until well combined. Divide mixture into 6 equal portions and form into patties. Place on the prepared baking sheet and press down with the palm of your hand to flatten.
3. 3 Bake in the preheated oven on the middle rack for 8 minutes. Remove from oven and turn on the oven's broiler on low.
4. 4 Broil sausage patties on the top rack until they are golden brown, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bren

Ingredients

• ✓ marjoram
• ground turkey
• apple
• maple syrup
• salt
• sage
• garlic powder
• black pepper
• cinnamon
• clove
• olive oil

Instructions

1. 1 Combine turkey, apple, maple syrup, salt, sage, garlic powder, black pepper, marjoram, cinnamon, and cloves in a bowl; mix well. Form into 10 small patties.
2. 2 Heat oil in a skillet over medium heat. Add patties; fry until no longer pink in centers and juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ marjoram
• zucchini
• salt
• egg
• buttermilk baking mix
• onion
• vegetable oil
• cheddar cheese
• parmesan cheese
• parsley
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place shredded zucchini in a bowl and toss with 1/2 teaspoon salt; let stand for 15 minutes. Transfer into a clean kitchen towel and wring out excess liquid into the sink.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
4. 4 Combine zucchini, eggs, baking mix, onion, melted butter, Cheddar cheese, Parmesan cheese, rosemary, parsley, and pepper in a large bowl; mix well.
5. 5 Spread mixture into the prepared pie plate or baking pan.
6. 6 Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 45 minutes.
7. 7 Enjoy!

By IMTHECOOKSTER

Ingredients

• ✓ marjoram
• potato
• butter
• cream cheese
• milk
• egg
• tomato
• red onion
• cilantro
• garlic salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Toss potatoes with melted butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
3. 3 Place cream cheese into the bottom of a large bowl. Pour hot buttered potatoes on top and mix gently until only a few lumps are left.
4. 4 Heat milk in a microwave-safe container in the microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add beaten eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared dish.
5. 5 Bake in the preheated oven until set and golden, about 45 minutes.

By carcrumpler

Ingredients

• ✓ marjoram
• olive oil
• basil
• thyme
• rosemary
• sea salt
• paprika
• black pepper
• vegetable bouillon powder
• pork shank

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
3. 3 Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

By Kevin Edwards

Ingredients

• ✓ marjoram
• cabbage
• margarine
• onion
• ground beef
• chicken with rice soup
• rice
• egg
• salt
• black pepper
• golden mushroom soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Cook cabbage in boiling water until leaves are falling off. Remove leaves from water as they peel off and set aside.
3. 3 Melt margarine in a large skillet over medium heat. Cook onions in hot margarine until translucent, 5 to 7 minutes.
4. 4 Mix together cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a large bowl.
5. 5 Take a cabbage leaf, lay it flat, and trim the thickest part toward the bottom of leaf to make it easier to roll; repeat with all leaves. Take darker outside leaves and line the bottom of a roasting pan with them.
6. 6 Scoop a portion of beef meat mixture into a leaf and wrap leaf around mixture, enveloping meat completely. Repeat until all of the beef mixture is used. Arrange stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
7. 7 Bake in the preheated oven for 1 hour and 45 minutes. Remove aluminum foil, peel back top layer of extra cabbage leaves, and pour golden mushroom soup over stuffed cabbage leaves. Replace top cabbage leaves, return the roasting pan to the oven, and continue baking until soup is hot, about 15 minutes.

By mikegodphx

Ingredients

• ✓ marjoram
• butter
• yellow onion
• bacon
• bay leaf
• chicken broth
• russet potato
• flour
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ marjoram
• butter
• onion
• flank steak
• caraway seed
• garlic
• paprika
• water
• potato
• salt
• pepper

Instructions

1. 1 Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
2. 2 Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

By Susannah

Ingredients

• ✓ marjoram
• lard
• onion
• paprika
• beef stew meat
• salt
• black pepper
• tomato paste
• water
• garlic
• cumin

Instructions

1. 1 Melt lard in a pot over high heat. Add onions; cook and stir until browned, about 15 minutes. Remove pot from heat, add paprika, and stir quickly to combine with onions and prevent burning.
2. 2 Add meat to the pot and place over high heat. Cook and stir until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Add tomato paste and stir to combine. Add water, garlic, and cumin. Reduce heat to low and cover the pot. Cook, stirring occasionally, until meat is very soft, at least 1 1/2 hours. Stir in marjoram and cook another 10 minutes.

By Jakub Jify Pyrta

Ingredients

• ✓ marjoram
• margarine
• onion
• red bell pepper
• garlic
• paprika
• caraway seed
• pork tenderloin
• water
• tomato paste
• beef bouillon
• sauerkraut

Instructions

1. 1 Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
2. 2 Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

By michellew

Ingredients

• ✓ marjoram
• white rice
• water
• cabbage
• butter
• onion
• ground chicken
• egg
• garlic
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
3. 3 Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
4. 4 Heat butter in a skillet over medium heat, and cook and stir onion until softened and translucent, about 5 minutes. Stir together cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
5. 5 Place some of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into the prepared baking dish. Pour tomato sauce over the rolls.
6. 6 Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of the casserole should read at least 160 degrees F (70 degrees C).

By JRebel

Ingredients

• ✓ marjoram
• cannellini bean
• vegetable oil
• bacon
• kielbasa sausage
• onion
• bay leaf
• allspice berry
• tomato
• garlic
• salt
• black pepper
• butter
• flour
• paprika

Instructions

1. 1 Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
2. 2 Meanwhile, heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
3. 3 Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
4. 4 Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper, and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
5. 5 Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

By Olenka

Ingredients

• ✓ marjoram
• chicken leg quarter
• water
• green cabbage
• carrot
• celery
• onion
• parsley
• bay leaf
• garlic
• thyme
• salt
• black pepper
• dill pickle
• sour cream
• flour

Instructions

1. 1 Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.
2. 2 Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium-low heat for about 15 minutes. Pour pickle broth into soup in pot.
3. 3 Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.

By baginska

Ingredients

• ✓ marjoram
• dill weed
• sausage
• carrot
• onion
• leek
• cabbage
• dill seed
• parsley
• black peppercorn
• salt
• bacon
• water
• beef chuck
• sugar
• red wine vinegar
• beet

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner

Ingredients

• ✓ marjoram
• toothpick
• hickory wood chunk
• lump charcoal
• hog casing
• cayenne pepper
• red pepper
• black pepper
• white pepper
• liquid smoke
• white sugar
• salt
• cider vinegar
• powdered milk
• paprika
• red wine
• pork butt
• garlic
• olive oil
• pork backfat

Instructions

1. 1 Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
2. 2 Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
3. 3 Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
4. 4 Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
5. 5 Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
6. 6 Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
7. 7 When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
8. 8 Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
9. 9 Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
10. 10 Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

By Brian Genest

Ingredients

• ✓ marjoram
• tomato paste
• pepper
• salt
• caraway seed
• red wine
• polish sausage
• onion
• vegetable oil
• bacon
• pork shoulder
• beef stew meat
• mushroom
• bay leaf
• allspice berry
• prune
• water
• sauerkraut

Instructions

1. 1 Place sauerkraut in a large pot; pour in 4 cups boiling water. Add prunes, allspice berries, and bay leaves; simmer until sauerkraut is soft, about 50 minutes.
2. 2 Meanwhile, pour about 1 cup boiling water over mushrooms in a bowl; soak to rehydrate, about 30 minutes. Drain, reserving liquid; chop mushrooms.
3. 3 Meanwhile, bring remaining 4 cups water to a boil in saucepan. Add beef, pork, and bacon; simmer until cooked through, about 20 minutes, then drain.
4. 4 Meanwhile, heat oil in a skillet over medium to high heat. Add onions and sausage; cook and stir until onions are soft and sausage is browned, about 5 minutes.
5. 5 When sauerkraut is soft, add mushrooms, meat mixture, and sausage mixture; stir well. Simmer, uncovered, over low heat, about 20 minutes.
6. 6 Pour in red wine; cook until flavors are well blended, about 15 minutes. Season with caraway seeds, marjoram, salt, and black pepper; stir in tomato paste. If stew seems too dry, add some reserved mushroom liquid, and simmer until flavors combined, about 5 minutes.

By Olenka