| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bavarian | 1 | Servings | ||
INGREDIENTS
| 1 | cn | BAVARIAN-STYLE saurkraut |
| 1 | pk | Smoked Kielbasa |
| 1 | cn | (large) of ELBERTA peach halves |
| Brown sugar | ||
| Butter; dotted up |
INSTRUCTIONS
The quantities depend on how many you're gonna serve. Just increase everything, according to the number of people you're serving. Here's what I do to serve 4: Drain the kraut. Spread out the drained kraut on the bottom of a 13x9 Pyrex baking dish. Lay out your sausage and cut a piece about 1", a bit on the diagonal; rotate the sausage a little, and cut again, with a diagonal cut (this just makes the chunks look more attractive than simply slicing across. However, if you wanna slice across, go for it!); keep rotating and cutting, until you have cut up both links. Arrange the slices over the kraut. Place drained Elberta peach halves over the sausage; drizzle a tiny bit of the juice on there. Now, take a big handful of brown sugar and sprinkle it all over the top. Use as much as you like - a little or a lot. Dot the whole thing with butter, and shove it into a preheated 350° oven. Bake about 30 minutes, or until bubbly. This thing makes the kraut sweet 'n' sour. Bavarian sour kraut is not as tangy to begin with. My husband will not eat saurkraut any other way than this! I serve this dish with fried potato slices into which I've added sliced spring onion at the very end, providing sour cream to plop on individual servings; a beautiful, green salad, and a crusty loaf. A nice White Zin rounds it out, and everyone enjoys it. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@primenet.com> on Sep 20, 1997
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