Ingredients
-
6
-
1/2
-
1
-
1 - 2
-
32
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
German Fest, I know, I know…it’s hard to believe any recipe with sauerkraut could even be beyond a two star recipe. All I can say is that in its category, this recipe can give any sauerkraut recipe a run for its money. It originally showed up in the 80’s and I have to give credit to Marseille Bienvenue, a local cooking columnist and legend. Potatoes that have been slightly precooked may be added, and using one whole pound of sausage is my personal preference., Very Good! I skipped the caraway seeds as a personal preferance, but did everything else the same. Made and great meal and than used the leftovers on hotdogs :
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Steps
|
1
Done
|
Brown Pork Chops in a Large Skillet; Set Aside. |
|
2
Done
|
in Same Skillet, Brown Smoked Sausage and Onion; Add Garlic. |
|
3
Done
|
Place Sauerkraut in a Colander; Rinse and Drain Well, Squeezing Out Excess Moisture. |
|
4
Done
|
Add Sauerkraut to Sausage and Onion. |
|
5
Done
|
Stir in Caraway Seed, Wine and Broth. |
|
6
Done
|
Cook and Stir, Uncovered, For 10 Minutes. |
|
7
Done
|
Transfer Sauerkraut Mixture to a Large Baking Dish. |
|
8
Done
|
Arrange Browned Chops on Top; Add the Optional Potatoes, If Desired. |
|
9
Done
|
Cover Tightly With Foil. |
|
10
Done
|
Bake in a Preheated 350 Degree Fahrenheit Oven For 1 Hour. |
