SMOKED SAUSAGE & SAUERKRAUT

By curly

Ingredients

• 6 fully cooked sausage links or Polish Kielbasa (about 1 1/2 pounds, cut into 2 inch pieces on the diagonal.
• 1/2 cup packed brown sugar
• 2 Tbsps country-style Dijon mustard or German-style mustard
• 1 tsp caraway seeds
• 1/2 tsp dill weed
• 1 32-oz. jar sauerkraut, drained
• 1/2 cup (2 oz) shredded Swiss cheese

Preparation

Step 1

Place sausage in large skillet with 1/3 cup water. Cover; bring to a boil over medium heat. Reduce heat to low; simmer, covered, 10 minutes. Uncover and simmer until water evaporates and sausages brown lightly.

While sausage is cooking, combine sugar, mustard, caraway and dill in medium saucepan; stir until blended. Add sauerkraut and stir until well mixed.

Cook, covered, over medium heat 10 minutes or until very hot. Spoon sauerkraut mixture into microwavable 2 to 3 quart casserole; sprinkle with cheese.

Stir sausage into sauerkraut; cover. Microwave on HIGH 30 seconds or until cheese melts.