By The Krautfather Main Dishes
September 24, 2012
6 slices smoked fatty bacon, chopped
1 medium onion, peeled and sliced
1 quart Frank's Kraut, undrained
1-2 14.5-oz. cans chicken broth
1 12-oz. can or bottle cheap beer
1/2 teaspoon ground black pepper
2 cloves garlic, minced (optional)
brown sugar, to taste
6 fresh bratwurst, 1 lb. kielbasa cut into 6 pieces, or 12 hot dogs
1Place chopped bacon in a large, unheated saucepan. Place over medium heat and fry, stirring occasionally, until bacon browns
2Add onions and fry until soft
3Add kraut and fry briefly to heat through, then add 1 can chicken broth, beer, pepper, and garlic (if using.) Bring to a boil, then lower heat and simmer 30-45 minutes or until kraut is tender.
4dd more broth if liquid reduces too much.
5Taste and add brown sugar, a tablespoon at a time, if needed, to take the "whang" out of the kraut, but not too sweet.
6Poke sausage beneath surface of the kraut, cover, and cook another 15 minutes. Serve with mashed potatoes.
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