By The Krautfather Soups, Salads & Stews
September 24, 2012
2 Packages Schilling Pork Gravy Mix
1 Can Chicken Broth
1 Polska Kilbasa(curled sausage)
30 oz. Franks Sauerkraut
1 Large Onion
3 cups Milk
3 Tbsp Flour (or Cornstarch)
1 Tbsp Garlic Pepper
1In large stockpot, mix 2 cups milk with gravy mix (not prepared)with wire wisk until well blended.
2Strain Frank's Sauerkraut, rinse under cold water, strain, set aside.
3Add 1 can Chicken Broth to pot.
4Diagonally slice the Polska Kielbasa into 1/3" peices. Add to pot.
5Slice Onion, add to pot. Add Sauerkraut to pot.
6Add 1 Tbsp Garlic Pepper to taste. Bring to boil over Medium/High heat. Reduce to simmer continue cooking for 1 hour, stirring frequently.
7Mix 2-3 Tbsp Flour or Cornstarch with 1 cup milk, make sure there are not any lumps, stir into soup gradually, to desired thickness.
8Simmer 10-15 minutes on medium heat. Serve.
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