Recipe by Twitterpated
I grew up asking for sauerkraut instead of candy as a child, and my grandfather always made it for me. This is my version of what he would make.
Top Review by Montana Ma
Bless yer Grandpa's memory! This is just a savory delight! I gilded the lily by sauteing the onion and garlic with very lean chopped bacon (about 6 oz.), using Bell's Seasoning for the thyme and sage, adding a half cup of white wine, and tossing in a diced apple (apples, onions, garlic, and potatoes all home-grown)...
This is an outrageously good recipe - thank you, thank you, thank you!
- 118.29 ml butter
- 1 medium onion, diced
- 2 garlic cloves, minced (four if you are a garlic lover)
- 2.46 ml thyme leaves
- 1.23 ml ground sage
- ground black pepper, to taste
- 3 potatoes, peeled and diced (try to use a waxy potato like Yukon gold (russets will disintegrate in the baking process)
- 453.59 g bag sauerkraut, from the deli aisle (not canned please)
- 453.59 g beef kielbasa, cut into 1/2 inch pieces (two if you're an insane sausage lover)
Directions See How It's Made
- Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
- This brings out the sweetness of the onions.
- Simmer for about 10 minutes.
- Add minced garlic and simmer 2 more minutes.
- Add next 3 ingredients.
- Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
- Bring to a simmer on the stove top.
- Cover loosely with foil and place in a preheated 225°F oven for 3 hours.