Ingredients
3 large cans or 3 (2 lb.) pkg. sauerkraut
3 lb. kielbasa or smoked sausage
10 potatoes
1 large onion, chopped
3 Tbsp. butter
3 Tbsp. brown sugar
Method
Sources
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dataset
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Water-sealed stoneware crock for large-batch lacto-fermentation
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Water-sealed stoneware crock for large-batch lacto-fermentation
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Peel potatoes. Cut in fourths and then in halves. Cook for 5 minutes after they come to a boil. Saute onion in butter. Rinse sauerkraut and put in roaster sprayed with Pam. Mix in brown sugar and onion. Brown kielbasa after cutting in small pieces. Add to sauerkraut and mix gently. Stir in potatoes. Bake at 350° covered for 45 minutes. Uncover and bake an additional 15 minutes. Watch while baking. Add water if needed. This will serve 15 to 25 people.