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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 16 |
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This is our family recipe. I usually enjoy to use smoked polish sausage with this. I really like how it tastes when it soaks in the sauerkraut all day. I serve it with fresh kielbasa for the traditionalists too. Ingredients:
2 lbs polish sausage, sliced in 1/2 inch pieces |
2 quarts sauerkraut |
1/4 head fresh cabbage, coarsely chopped |
1 tablespoon caraway seed |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can water, to your liking |
1 large onion |
3 teaspoons brown sugar |
1 dash salt and pepper, to taste |
Directions:
1. Brown onion in hot skillet (about 10 minutes)-Optional.
2. Combine all the ingredients, except the brown sugar, in a 5 quart Dutch oven or slow cooker.
3. Mix lightly; simmer all day.
4. The last half hour of cooking, add the brown sugar.
5. The longer the better.
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