| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Bavarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Kielbasa sausage; sliced into 1/2-inch rounds |
| 1 |
cn |
BAVARIAN sauerkraut; (has caraway seeds in it, and is not as sour), drained |
| 1 |
cn |
ELBERTA peach halves |
|
|
Brown sugar |
|
|
Butter |
INSTRUCTIONS
Here's a Kielbasa recipe I made up one night about 10 years ago. It is
frequently requested by my family, and everyone else who has had it loves
it, even people who say they hate sauerkraut:
Heat over to 350°. In a 13x9 pyrex baking dish, spread the drained
sauerkraut across the bottom. Lay the sliced sausage over the krout. Place
peach halves across the sausage. Sprinkle with brown sugar (as much or as
little as you like). Dot with butter (about 2 TO). Bake for about 25
minutes, or until bubbling.
Posted to TNT Recipes Digest, Vol 01, Nr 972 by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Jan 28, 1998
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