 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 pound fully cooked klobase sausage |
1 (16-ounce) can shredded sauerkraut, undrained |
3/4 cup water |
1 teaspoon caraway seeds |
1/2 teaspoon salt |
1 small potato, peeled and shredded |
1 small onion, chopped |
1 tablespoon shortening |
1 tablespoon all-purpose flour |
Directions:
1. Cut sausage into 2 - inch pieces. Place sausage with water to cover in a large Dutch oven; bring to a boil. Reduce heat; cover and cook 10 minutes or until thoroughly heated. Remove from water; set aside, and keep warm.
2. Combine sauerkraut, water, caraway seeds, and salt in a medium Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in potato; simmer 3 minutes.
3. Sauté onion in hot shortening in a small skillet until tender. Stir in flour; cook 1 minute. Spoon onion mixture into sauerkraut mixture, stirring well. Cook over medium heat, stirring constantly, 3 to 5 minutes or until thickened and bubbly. Spoon mixture into a serving dish; top with reserved sausage pieces. Serve immediately.
4. Note: Pumpernickel bread may be served with this dish.
|
|