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Sauerkraut Viennese

A delicious, economical dish from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Place sauerkraut, cloves, bay leaf and salt in sauce pan; cook until the liquid has evaporated.
  • Remove cloves and bay leaf, add sour cream and reheat.
  • Bake sausages in oven until brown.
  • Place sauerkraut on a platter and top with baked sausages.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"A delicious, economical dish from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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  1. Molly53
    A delicious, economical dish from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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