| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polish | Sausage, Main dishes | 8 | Servings |
INGREDIENTS
| 2 | lb | Kolbasi; fresh or smoked |
| 2 | lg | Cans sauerkraut |
| 2 | lg | Onions |
| sm | Salt pork piece OR smoked bacon | |
| Salt and pepper; to taste | ||
| 2 | tb | Flour |
| 2 | tb | Bacon fat |
INSTRUCTIONS
Bake kolbasi in 325 degree oven for 1 hour in pan with water to cover. Thoroughly rinse and drain sauerkraut. Place in pan with 2 whole onions and salt pork, add salt and pepper to taste. Add water to cover; simmer 45 minutes. When kolbasi is cooked, drain, cut into 4 inch pieces, add to sauerkraut, and continue cooking for 30 minutes. Brown flour in bacon fat. When golden brown, add to kolbasi and sauerkraut and mix thoroughly. Makes 8 servings. This is a Polish recipe. Formatted by Lynn Thomas dcqp82a@prodigy.com. Recipe from Bill Cardille--"Try this one next New Year's". Lynn's notes: Made this 9-15-97 and added 6 cloves garlic, sliced. Very good dish, good comfort food. Next time, I won't add so much water to the sauerkraut-- even with the flour mixture, it was a bit soupy. Would be great for New Year's! Recipe by: The Three Rivers Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Sep 15, 1997
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