| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Polish | 1 | Servings | |
INGREDIENTS
| 1 | Bag (32 oz) sauerkraut (from deli or meat section) | |
| 1/2 | c | Dark brown sugar, packed |
| 1 | lg | Onion, chopped coarsely |
| 1 | lb | Polish sausage, fat-free |
| 1 | ts | Caraway seeds, optional (I didn't use) |
INSTRUCTIONS
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@AOL.COM> on Jul 5, 1997
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