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Bauernschmaus
| 2 lbs delicatessen (bulk) sauerkraut Butter 1 cup chopped onion 1 beef boullion cube 1/2 cup hot water 1 green-skinned apple, cored and chopped (optional) 1/2 cup brown sugar, packed 2 Saag’s ® Classics Smoked Bratwurst or Polish Sausages 2 Saag’s® Classics Bockwurst or Swiss Bockwurst 4 Saag’s® Frankfurters 4 Saag’s® Smoked Pork Chops |
Drain sauerkraut. Melt small amount of butter in large saucepan. Add onion, saute over medium heat until golden brown, and thicken with small amount of flour. Dissolve boullion cube in hot water; add with sauerkraut, apple and brown sugar to onion. Cover, bring to boil. Reduce heat, simmer 45 minutes, stirring occasionally, until sauerkraut and apple are tender and flavors well blended. Meanwhile, place sausages in kettle with cold water to cover. Bring to boiling. Remove pan immediately from heat. Lift Bratwurst from water and brown in 2 Tbsp butter in skillet. Remaining sausages should stand in water 10 minutes to heat through. Slowly brown pork chops in butter or oil in skillet. Heap sauerkraut on platter. Top with sausages, frankfurters and browned pork chops. If desired, accompany with boiled potatoes tossed with parsley and melted butter. Makes 6 servings. |