Pats Kielbasa and Krout

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Pats Kielbasa and Krout Ingredients

1 cn BAVARIAN-STYLE saurkraut	Brown sugar
1 pk Smoked Kielbasa	Butter; dotted up
1 cn (large) of ELBERTA peach

Instructions for Pats Kielbasa and Krout

The quantities depend on how many youre gonna serve. Just increase everything, according to the number of people youre serving. Heres what I do to serve 4: Drain the kraut. Spread out the drained kraut on the bottom of a 13x9 Pyrex baking dish. Lay out your sausage and cut a piece about 1", a bit on the diagonal; rotate the sausage a little, and cut again, with a diagonal cut (this just makes the chunks look more attractive than simply slicing across. However, if you wanna slice across, go for it!); keep rotating and cutting, until you have cut up both links. Arrange the slices over the kraut. Place drained Elberta peach halves over the sausage; drizzle a tiny bit of the juice on there. Now, take a big handful of brown sugar and sprinkle it all over the top. Use as much as you like - a little or a lot. Dot the whole thing with butter, and shove it into a preheated 350? oven. Bake about 30 minutes, or until bubbly. This thing makes the kraut sweet n sour. Bavarian sour kraut is not as tangy to begin with. My husband will not eat saurkraut any other way than this! I serve this dish with fried potato slices into which Ive added sliced spring onion at the very end, providing sour cream to plop on individual servings; a beautiful, green salad, and a crusty loaf. A nice White Zin rounds it out, and everyone enjoys it. Posted to TNT - Prodigys Recipe Exchange Newsletter by Patricia McGibbony-Mangum on Sep 20, 1997

Main Ingredient: Cuisine: Uncategorized

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