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Grandma’s Sausage & Sauerkraut Recipe

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This recipe for Grandma’s Sausage & Sauerkraut is from Home Cooked History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups dried pinto beans
Water for soaking
2 tablespoons lard or bacon drippings
1 garlic clove, minced
5 cups water
1½ teaspoons salt
½ lb. bulk pork sausage
1 cup chopped onion
1 (16 oz.) can sauerkraut, drained
¼ teaspoon pepper
4 oz. smoky sausage links, cut in 1-inch pieces
1 (10½ oz.) can beef broth
Directions:
Directions:
Sort and soak beans. (Cover with water. Soak overnight, or 8 – 10 hours; or, bring to boil for 2 minutes, remove from heat, cover, and let stand for 1 hour.)

Drain beans; discard soak water. In a large saucepan, combine soaked beans, lard or bacon drippings, garlic, 5 cups water and salt. Bring to a boil; reduce heat.

Cover and simmer until beans are tender, 1 to 1-1/2 hours. Drain beans.

In a medium skillet, break up and brown pork sausage until it loses all pink color. Add onion. Cook and stir 2 minutes.

Preheat oven to 350ºF (175ºC).

In a 3-quart casserole, layer half the drained beans, half the cooked sausage mixture and half the sauerkraut, lightly sprinkling each layer with pepper.

Repeat layers. Arrange smoky sausage pieces on top of final sauerkraut layer. Pour broth over sausage pieces.

Bake uncovered 1 hour. Serve steaming hot.
Number Of Servings:
Number Of Servings:
Makes 4 to 6 servings.
Preparation Time:
Preparation Time:
3 – 4 hours
Personal Notes:
Personal Notes:
Dried beans are economical, but take more time. Reduce time by using canned beans.

 

 

 

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