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| SAUERKRAUT AND KIELBASA | |
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3 slices bacon (diced) 1 tbsp. pepper 1 med. onion (pepper) 1 tbsp. garlic powder 2 lbs. sauerkraut 1/2 c. brown sugar 1/2 c. water 1/3 c. pancake syrup 1 tbsp. salt 1 lb. smoked Polish Kielbasa Fry bacon and onion until bacon is crisp and onion is tender. Pour kraut into a strainer and run water over kraut all the sour is washed out. Pour kraut into bacon and onion mix. Add all other ingredients (except smoked Kielbasa). Cook covered for 2 hours. (If juice gets too low, add more water.) Add sausage and cook another 45 minutes. Serves 8-10 people. | |
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recipe reviews #172274
Sam Campbell (Colorado) says:
I usually cook a Kielbasa on the grill. I will eat half of it on a Bogie bun with German mustard, onions and kraut. The next day, I will cut the rest of the Kielbasa into 1/2" slices, brown it on the new cut ends, add the rest of the kraut and cook it till the kraut starts to brown. YUM!!!
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