KLATT KRAUT

By VICKY PERDUE-EVANS, KELSEYVILLE

Ingredients

2 BAGS SAURERKRAUT
16 TO 20 OUNCES WATER
2 TABLESPOONS BACON GREASE
3 PORK BLADE STEAKS
4 FAT OLD FASHIONED WIENERS OR GARLIC SAUSAGES
1 AND 1/2 TEASPOONS CARAWAY SEEDS
8 CLOVES GARLIC

Directions

OMBINE ALL INGREDIENTS IN LARGE POT EXCEPT PORK STEAKS AND SAUSAGE. COOK ON LOW HEAT. MEANWHILE

SEASON TO TASTE AND COOK PORK STEAKS IN COVERED FRYING PAN FOR 10 MINUTES ON EACH SIDE. CUT IN HALF AND ADD TO POT. CONTINUE TO SIMMER FOR 2 HOURS STIRRING OCCASIONALLY, ADD SAUSAGES AND SIMMER AN ADDITIONAL 1 TO 2 HOURS.

BOIL POTATOES AND MASH WITH MILK AND BUTTER. SERVE WITH KRAUT

Servings

A FEW

Time to prepare

1/2 HOUR. Cook Time: APPROX. 4 HOURS.

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