Friday Night Kraut, Sausage, and Mashed Potatoes

By Gary Kuschnereit of Midwest City, Oklahoma
Date: 01/15/2010

A 1950s favorite in most German-American homes, the choice of sausage depended on the change left in your pocket before you could cash your paycheck...

Ingredients

6 slices smoked fatty bacon, chopped
1 medium onion, peeled and sliced
1 quart sauerkraut, 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
mashed potatoes

Directions

Place chopped bacon in a large, unheated saucepan. Place over medium heat and fry, stirring occasionally, until bacon browns. Add onions and fry until soft. Add 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. Add more broth if liquid reduces too much. Taste and add brown sugar, a tablespoon at a time, if needed, to take the "whang" out of the kraut, but not too sweet. Poke sausage beneath surface of the kraut, cover, and cook another 15 minutes. Serve with mashed potatoes.

Comments

Growing up in the 1950s, this was our Friday night meal, when my folks were at the end of a paycheck and needed a cheap and delicious meal to feed a growing family. Candied apples or sweet potatoes for dessert! Schmeck gut!