By The Krautfather Main Dishes
September 23, 2012
4 lbs. Polish Sausage, cut into serving size pieces
4 lbs. Frank's Kraut
2 c. diced bacon (about 3/4 lb.)
1 c. diced onion
3 c. water or stock (chicken stock preferred)
1 c. dry white wine
1 Tbsp. caraway seed
1In large dutch oven over medium heat, cook bacon till it starts to brown.
2Remove with slotted spoon. Add onion to the pot and cook till transparent.
3Remove with slotted spoon. Pour off grease.
4Add Frank's Kraut, bacon, onion, water or stock, wine and caraway seed to the pot. Mix well.
5Add sausage to the pot and push down into liquid (sausage should be nearly covered). Bring to boil, cover and simmer 1-1/2 to 2 hours or until sausage is thoroughly cooked.
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