KIELBASA AND SAUERKRAUT
5 lbs Kielbasa or garlic sausage (I prefer fresh as opposed to smoked)
10 lbs sauerkraut (Again, I prefer the fresh in the bags as opposed to canned)
2 cups brown sugar (more or less to your preference)
1/4 cup caraway seeds (if desired)
Brown up the sausage and cut into bite sized pieces. Transfer to a turkey-sized roasting pan (the disposable kind works well).
Add in the sauerkraut, brown sugar, and caraway seeds; mix well. Cover with foil.
Bake for about an hour or until heated all the way through. (You can cut down on the baking time by pre-cooking the sauerkraut, brown sugar and caraway seeds before adding the sausage.)
This recipe can be doubled or tripled, just adjust heating time.
Goes really well with the Hot German Potato Salad!
5 lbs Kielbasa or garlic sausage (I prefer fresh as opposed to smoked)
10 lbs sauerkraut (Again, I prefer the fresh in the bags as opposed to canned)
2 cups brown sugar (more or less to your preference)
1/4 cup caraway seeds (if desired)
Brown up the sausage and cut into bite sized pieces. Transfer to a turkey-sized roasting pan (the disposable kind works well).
Add in the sauerkraut, brown sugar, and caraway seeds; mix well. Cover with foil.
Bake for about an hour or until heated all the way through. (You can cut down on the baking time by pre-cooking the sauerkraut, brown sugar and caraway seeds before adding the sausage.)
This recipe can be doubled or tripled, just adjust heating time.
Goes really well with the Hot German Potato Salad!
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