Instant Pot Corned Beef and Cabbage

This year for St. Patrick's Day, the hubby requested Corned beef and cabbage. In the past, I have usually bought the Corned beef pre-made, but this year, I decided to make my own. I was short on time so I decided to use the instant pot. It still took 2 hours because it takes about 10 minutes for it to pressurize and then about 5-10 minutes for it to de-pressurize after. I followed the directions to cook the beef in the broth first, then remove and cook the veggies in the broth second. It was a great idea! The cabbage, carrots, celery and potatoes tasted delicious with the beef. We ended up adding Sauerkraut and Russian dressing on top, almost like a Reuben bowl. Then later in the week, I cooked chicken to eat with the leftover veggies-twice good! I served a pistachio cake for dessert and enjoyed an evening of green. :)

https://www.familyfreshmeals.com/2017/03/instant-pot-corned-beef-and-cabbage.html

Sausage, Potato and Sauerkraut Soup (Instant Pot)

I think we're averaging one (ground) sausage recipe per week. I definitely need to keep finding good German Sausage recipes. I loosely based my soup on this recipe. First, I sauted the sausage in the instant pot then added the rest of the ingredients. We still have potatoes from our garden and I used a jar of my homemade sauerkraut. I also added carrots. The bay leaf and caraway seed made it taste amazing. The hubby also added sour cream and cheese at the end. Using the instant pot, I was able to get all cooked in under 30 minutes!  Delish!

http://deliciousfoodhomemade.com/polish-sausage-sauerkraut-and-potatoes-crockpot/

German Skillet with Mustard Cream Sauce

After processing our hogs, I ended up with quite a bit of ground German sausage. It's the first time I've ever really used it in cooking so I'll be trying various Pinterest recipes for the next few months. The hubby would say, "you don't have to keep looking, just make this one over and over." He ended up eating 2 big bowls of it last night and again for breakfast this morning. Hehe. 

I did make a few adjustments. One of my most favorite attachments for my KitchenAid stand mixer is the Dicer/Slicer. It makes perfect little potato cubes (which makes it faster to cook and easier to eat). I first cooked the sausage in a pot with onions and garlic then added the potatoes with some chicken broth. After allowing that to cook for about 30 minutes, I added the sauerkraut, brown mustard and regular milk for another 15 minutes. Finally I added the heavy cream and cooked 15 more minutes. No salt needed due to the sauerkraut, chicken broth and sausage, but I did add some black pepper and white vinegar for extra kick. [German sausage has red pepper flakes so it was plenty spicy, but not too much--perfect for the hubby and me.]

https://www.foxvalleyfoodie.com/german-skillet-mustard-cream-sauce/