Joanna's sausage and kraut

Yield: 1 Servings

Measure Ingredient
1 \N Bag (32 oz) sauerkraut (from deli or meat section)
½ cup Dark brown sugar, packed
1 large Onion, chopped coarsely
1 pounds Polish sausage, fat-free
1 teaspoon Caraway seeds, optional (I didn't use)

1. Place sauerkraut in colander, and rinse well with cold water. Squeeze dry. Put into a large bowl.

2. Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a delicate caramel color.

3. Place kraut mixture in a greased crock pot. Slice the sausage into large chunks, and place on top of the kraut.

4. Cook on low heat for about 6 hours. If feasible, stir about half way through cooking time. (I didn't...and the results were great.) 5. Serve hot with mashed potatoes.... Posted to EAT-L Digest by "Pamela F.

Wagner" <FanofPern@...> on Jul 5, 1997

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