1 pound sliced sausage
1 teaspoon vegetable oil
1 pound sliced onion
1 cup chopped celery
1 cup chopped celery
1 medium onion, sliced into 1/4 inch rounds
1 package (8 ounces) package cream cheese, softened
1/4 cup packed brown sugar
1 (8 ounce) jar sauerkraut sausage, sliced
1/4 teaspoon paprika
1 tablespoon brown sugar
1/4 teaspoon salt
1 (14 ounce) can sliced pineapple, drained
1 (3 ounce) can pineapple juice concentrate
1 cup shredded white cabbage
Preheat oven to 375 degrees F (190 degrees C).
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Saute sausage and onion for about 5 minutes, or until browned and no longer pink.
Slice celery into thin strips and place on a serving platter. Ladle celery into a small bowl and mix with sausage and onions. Spoon cream cheese and brown sugar over celery coating. Sprinkle with sauerkraut and sprinkle with paprika. Spoon brown sugar over celery mixture.
Place bacon strips on skewers. Place sausage rolls in a large bowl and sprinkle with cabbage.
Bake covered in preheated oven for 30 minutes, or until bacon is crispy and rolls are golden brown. Cool, remove from pan, and serve the rolls in a resealable plastic bag. Refrigerate a large portion of the rolls heated for 7 to 10 minutes, then slice and serve.