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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A delicious, economical dish from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 cups sauerkraut |
3 whole cloves |
1 bay leaf |
1/2 teaspoon salt |
1 cup sour cream |
1 lb link sausage |
Directions:
1. Preheat oven to 350°F.
2. Place sauerkraut, cloves, bay leaf and salt in sauce pan; cook until the liquid has evaporated.
3. Remove cloves and bay leaf, add sour cream and reheat.
4. Bake sausages in oven until brown.
5. Place sauerkraut on a platter and top with baked sausages.
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