Klobase With Sauerkraut

1. 1

   Cut sausage into 2 - inch pieces. Place sausage with water to cover in a large Dutch oven; bring to a boil. Reduce heat; cover and cook 10 minutes or until thoroughly heated. Remove from water; set aside, and keep warm.

2. 2

   Combine sauerkraut, water, caraway seeds, and salt in a medium Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in potato; simmer 3 minutes.

3. 3

   Saute onion in hot shortening in a small skillet until tender. Stir in flour; cook 1 minute. Spoon onion mixture into sauerkraut mixture, stirring well. Cook over medium heat, stirring constantly, 3 to 5 minutes or until thickened and bubbly. Spoon mixture into a serving dish; top with reserved sausage pieces. Serve immediately.

4. 4

   Note: Pumpernickel bread may be served with this dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.