POLISH SAUSAGE AND SAUERKRAUT

POLISH SAUSAGE AND SAUERKRAUT
POLISH SAUERKRAUT INGREDIENTS

• 1 - 1 1/2 lbs. Polish or other fully cooked sausage
• 2 slices bacon, diced
• 1 med. sized onion, finely chopped
• 1 lg. can (1 lb. 11 oz.) sauerkraut, well drained
• 1 med. sized Golden Delicious apple, cored & diced
• 1 tbsp. firmly packed brown sugar
• 1 tbsp. dry sherry
• 1/2 tsp. caraway seed
• 1/2 c. regular strength beef broth
• Chopped parsley

POLISH SAUERKRAUT INSTRUCTIONS
At about 1" intervals, cut 1/4" deep slashes in each sausage; set aside. In a large frying pan over medium heat, cook the bacon and onion until onion is limp. Stir in the sauerkraut, apple, sugar, sherry, caraway seed and broth. Cook, stirring about 2 minutes, then arrange sausage over top. Cover, reduce heat and simmer 20 to 25 minutes until sausages are heated through and apple is tender. Garnish with parsley. Makes 4 to 6 servings.