Sausage ‘n’ Sauerkraut
Savory Sausage 'n' Sauerkraut comes from Robert Walker of Glen Dale, West Virginia. "Not only is it economical, it's delicious. I'm positive you'll serve it often," Robert says.
Ingredients
- 2 pounds fresh Polish sausage
- 1 can (16 ounces) sauerkraut, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup chopped celery
- 1 large onion, chopped
- 1 large green pepper, chopped
- 3 tablespoons brown sugar
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Mashed potatoes, optional
Reviews
Quite delicious and easy. My husband made it last night and added a splash of beer to deglaze the post after browning the sausage. I will definitely make this again. If I had a suggestion I would say that the mashed potatoes shouldn't be optional. It really balances out the dish.
Good and easy.
This is one of our staple recipes. It's consistently wonderful. Sometimes I substitute Italian sausabe for the Polish sausage.