Kielbasa and Kraut

German Beef

Ingredients

  • 2 pkgs. (1 lb. each) sauerkraut OR: 1 can (1 lb. 11 oz.) sauerkraut
  • 1 lg. onion, sliced
  • 2 Tablespoons butter ,margarine or bacon drippings
  • 1 lg. apple, pared, quartered ,cored and sliced
  • 2 Tablespoons brown sugar
  • 1/2 teaspon caraway seeds
  • 1/2 teaspoon leaf marjoram, crumbled
  • 1/2 cup dry white wine or water
  • 1 kielbasa sausage (about 1 lb.)

Directions

1. Drain sauerkraut and rinse under cold running water.

2. Saute onion lightly in butter, margarine or bacon drippings in an 8-cup flame-proof casserole or a large skillet. Stir in drained sauerkraut, apple, brown sugar,caraway seeds, marjoram and wine or water; bring to boiling.

3. While sauerkraut mixture heats, make deep cuts , 1 inch apart in kielbasa. Lay on top of sauerkraut mixture; cover. (if using a skillet, spoon sauerkraut into an 8-cup casserole; top with kielbasa; cover.)

4. Bake in a slow oven (325 degrees) 1 hour, 30 minutes, stirring several times and adding more water or wine if necessary, or until sauerkraut is soft and delicately browned. Serve with freshly boiled potatoes and prepared mustard.



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Submitted 6/13/05.
Source: Family Circle-Jan.1976
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Kielbasa and Kraut