One of the great things about this recipe is that it can be spooned into zip-lock bags and frozen. It keeps forever! (Well, almost.)
One or two bags of Willy’s or Boar’s Head Sauerkraut. (Rinse out the bags and use that water also.)
Pour into a big pot and add—I DON’T EVEN MEASURE—YOU GET THE IDEA:
Catsup, caraway seed, Applejack Brandy, Brown Sugar, sauteed and drained loose sausage (just enough for a small amount of flavor.)
Simmer, covered until kraut is tender–about an hour and a half. Cool completely, store in zip-lock bags and freeze.
Pairs so well with beef brisket, or any kind of pork, and Chimmie’s mashed potatoes. (Recipe for mashed potatoes under ‘vegetables’.
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