| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Main dishes, Sauerkraut, Sausage, Tomatoes, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh Polish sausage, or Bratwurst (up to 2) |
| 1 |
cn |
(16 ounce) sauerkraut, rinsed and drained |
| 1 |
cn |
(16 oz) tomatoes with liquid, cut up |
| 1 |
c |
Chopped celery |
| 1 |
lg |
Onion, chopped |
| 1 |
lg |
Green pepper, chopped |
| 3 |
tb |
Brown sugar |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Mashed potatoes, optional |
INSTRUCTIONS
Cut the sausage into 1" slices. Saute in a Dutch oven until fully cooked
and browned. Drain. Add sauerkruat, tomatoes with liquid, celery, onion,
green pepper, brown sugar and seasoniongs. Mix well. Cover and simmer for
20-25 minutes. or until vegetables are tender. Remove bay leaf. Serve over
mashed potatoes, if desired. MC formatting by [email protected]
Serving Ideas : Can serve with mashed potatoes as suggested or hot bread.
NOTES : Delicious. We really liked this recipe. Recipe by: Taste of Home,
Dec/Jan '94, p. 59
Posted to MC-Recipe Digest V1 #490 by Roberta Banghart
<[email protected]> on Mar 01, 1997.
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