Choucroute
Choucroute

Italian -Style Frank’s kraut

By The Krautfather  

September 27, 2012

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: N/A

Ingredients

4 jars Frank's kraut

4 cans Italian-Style stewed tomatoes

2 lbs Italian sausage links (hot or mild)

Garlic to taste (fresh or powdered)

Salt to taste

Pepper to taste

Directions

1Place Saurkraut in a collander with fresh water running over it and rinse and squeeze Frank's kraut well (usually two rinse and squeeze cycles but can be more or less depending on personal taste).

2Add Frank's Kraut to large pot.

3Squeeze tomatoes to break them up a bit over pot and pour in juice from tomatoes in pot.

4Cut up uncooked Italian sausage into bit-size pieces and place in pot (hint-sausage cuts easier partially frozen).

5Add plenty of pepper, garlic, and a little salt to taste.

6Bring to a boil over high heat, stir, put lid on pot, turn heat to low, and let simmer for 1.5 to 2 hours with lid on. Stir occasionally. Frank's kraut should be tender and sausage well cooked.

7Small amount of water can be added during cooking. It shouldn't be soupy but should have some juice.

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Nutrition Facts

Serving SizeN/A

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