Submitted by: Carol Heinle's Grandma Helen
Makes: 6-8 servings
*2 pound ring Sausage Shoppe Fresh Kielbasi with garlic
5 Tablespoons butter
½ sweet Spanish onion, finely chopped
2 pounds sauerkraut
2 - 3 teaspoons whole caraway seed
1 apple, seeded and chopped
1½ - 2 cups water
1/3 cup flour
2 Tablespoons butter
1 Tablespoon chopped parsley
Cut Fresh Kielbasi into pieces, each 2 - 3 inches long. Using a heavy roasting pan or Dutch oven on stovetop, brown sausage with 3 Tbsp. butter; turn and brown on other side. Add onion and cook until transparent.
While browning, open sauerkraut and rinse in colander with cold water. Add to Fresh Kielbasi and onion mixture. Add caraway seed, apple and water to roasting pan. Bring to boil. Cover and reduce to simmer or bake in 350º oven for 2 hours. Stir occasionally.
Remove 1 cup liquid from pan. Add remaining 2 Tablespoons butter to reserved liquid in pot and let melt. Add flour to removed liquid and mix with a hand mixer. Add back into roasting pan. Stir and let simmer until thickened about 5 minutes. Sprinkle with parsley before serving if desired. Makes 6-8 servings.
* If desired, use about 1½ pounds of Sausage Shoppe Fresh Kielbasi with garlic and an equal amount of Sausage Shoppe Smoked Kielbasi. If using Smoked Kielbasi, add it to pot during the last 10 minutes of cooking to prevent casing from becoming tough.