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Polish Keilbasa with Saerukraut
Sent in by: Dorie



1 Polish Keilbasa
1/2 lb bacon
1 can saeurkraut, rinse in water and drain well
fresh or canned mushrooms
1 large apple, peeled, cored and diced


Slow boil the Keilbasa in water or heat in the oven.
Fry bacon until crisp. Save the bacon fat.
Drain bacon on a paper towel and crumble.

Saute' onion, mushrooms, and apples, in the bacon fat.
Add the bacon and saeurkraut.
NOTE: Be sure to rince the saeurkraut well and drain, squeezing out the excess water.
Cook until everything is tender. The apples will cook away.
Cut up sausage and mix with the saeurkraut mixture.


NOTE: The apples reduce the acidity of the saeurkraut and add just a light sweet taste.