"The belly rules the mind."--Spanish Proverb

Polish Sausage and Creamed Saur Kraut Recipe

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This recipe for Polish Sausage and Creamed Saur Kraut, by , is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Moskovitz
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 or 2 lb(s). Polish or Smoked Sausage (lowfat or regular the calories are about the same)
1 medium Onion sliced
1 small jar Saur Kraut (Not Bavarian) ("Frank's" brand is the best.)
1 or 2 can(s) Cream of Mushroom soup
1 pkg Kluski or wide egg noodles

Directions:
Directions:
Drain saur kraut, rinse and squeeze out as much liquid as you can then set aside. Cut sausage into bite size pieces or small chunks no more than 2 inches long. Spray large pan with "Pam" or some other cooking oil and fry the sausage until lightly browned or very warm. Add onions and saute until tender and clear. Add Kraut and stir until warmed. Add mushroom soup; stir until well blended then cover and simmer about 20 minutes. (Do not add water. The kraut will supply the needed liquid.) Stir occasionally.
Cook noodles while waiting for sausage to be done.
Serve over noodles with rye bread if you want.

Number Of Servings:
Number Of Servings:
4 - 8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
If you like mushrooms, you can add an extra can of sliced mushrooms to the recipe when you put in the saur kraut. You can put up to 3 lbs. of sausage and not add anything more than one extra can of mushroom soup. If you are making this for a crowd, I have found that it is best not to make too much saur kraut. So 6 lbs. of sausage and only double the rest of the recipe and use 3 cans of soup.

 

 

 

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