Sauerkraut and Sausage

This is the recipe Dolores Hinko used. It may seem odd to have split peas included, but they do make the sauerkraut creamy.

Sauerkraut and Sausage

2 quarts sauerkraut drained and washed, saving the juice
1/4 pound bacon, minced.
2 medium yellow onions
1/2 cup yellow split peas
1/2 cup water
1/4 pound butter or margarine
1/2 cup flour

Soak peas in water according to package directions. Cook until mushy. Set aside.

Sauté bacon until crisp, remove from fat and set aside.

Chop onions and sauté until transparent in bacon drippings. Add butter or margarine and flour to make a roux. Stir roux until it is lightly colored. Add sauerkraut, split peas and bacon. Add reserved sauerkraut juice to taste. Add water if too thick and cook until kraut is tender. (If too sour add a small amount of honey to taste).

Sausage

If using pre-cooked Polish sausage, cut into bite sized pieces and steam or microwave until hot. Do not boil or you will lose flavor. Arrange on perimeter of hot kraut and serve.

Will serve 8 as a main dish.

Sandra's Notes

Note: I do not add any kraut juice; it really makes the dish too sour. Also, I add the sausage on top of the sauerkraut mixture after all is combined, and let it cook in the pot.

Note: If it is a cold winter day, I will make this in an enameled cast iron Dutch oven. After the sauerkraut mixture is all combined, I'll put the sausage on top, cover and bake in a 350 degree oven until the kraut is tender. Do not do this in a regular cast iron pot; acidic foods and cast iron do not play nicely with each other.