Ingredients
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4
-
1/2
-
1
-
2
-
1/2
-
3/4
-
-
-
-
-
-
-
-
-
Directions
Polish Sausage and Sauerkraut Casserole (Kapusta), When my husband’s Grandmother died, I was the designated person to bring this to all holiday dinners (even though I’m Irish!) since I learned what to do by watching her She always used fresh rather than smoked Polish Sausage , Out dinner tonight grew up on this and crave it every once in awhile serving it with potatoe and cheese pierogi! ??, Oh my gosh, this is good!! I made this a little different, using the crockpot as some suggested I made a smaller batch using l-lb package of Kielbasa (diced), 2 cans of kraut (one regular & one Bavarian-style with the juice), 1/3 c brown sugar, no water, black pepper and put in slow cooker at the lowest setting (#3 for my cooker) I just mixed it all up Four hours later, I served with mashed potatoes (which by far wasn’t necessary, just trying to make it more filling for my husband) There was a nice amount of juice to go with the potatoes and we didn’t think this was too sweet at all (I prefer sweeter than not) THIS IS A KEEPER!! Thanks so much for posting I love grandma recipes!! 😉 Note that I omitted step 2 since I wasn’t using fresh sausage
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Steps
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1
Done
|
Preheat Oven to 325 Degrees Fahrenheit. |
|
2
Done
|
Bring Sausage to Boil and Simmer 15 Minutes; Drain and Set Aside. |
|
3
Done
|
Cut Bacon Into Small Pieces. |
|
4
Done
|
Begin Browning, Then Add Diced Onion. |
|
5
Done
|
Saute Together Until Bacon Is Almost Crisp. |
|
6
Done
|
Drain Mixture, Reserving Bacon Grease. |
|
7
Done
|
Drain Sauerkraut (do not Rinse). |
|
8
Done
|
Add Sauerkraut and Brown Sugar to Bacon Mixture. |
|
9
Done
|
Mix in About 2 Tablespoons Reserved Bacon Grease and Water. |
|
10
Done
|
Place in Large Casserole Dish. |
|
11
Done
|
Cut Polish Sausage Into 3" Pieces and Place on Top of Sauerkraut. |
|
12
Done
|
Cover and Bake at 325 Degrees Fahrenheit For 1 Hour 15 Minutes, Checking Sauerkraut Mixture Halfway Through to Add More Water If Sauerkraut Appears Very Dry. |
|
13
Done
|
Finish Baking; Remove from Oven. |
|
14
Done
|
Taste Sauerkraut and, If Desired, Adjust Flavor by Adding Salt and Pepper, or a Little More Brown Sugar, Vinegar or Bacon Grease to Your Taste. (note: in the Old Days, Busia (grandma) Would Soak a Cup of Yellow Peas Overnight to Soften Them and Would Mix Them Into the Sauerkraut. It Was Probably to Stretch the Quantity, but I Don't Do It Anymore!). |
