Ingredients
- 1 1⁄2 1⁄2 cup butter
- 1 1 1 medium onion, diced
- 2 2 2 garlic cloves, minced (four if you are a garlic lover)
- 1 1⁄2 1⁄2 teaspoon thyme leaves
- 1 1⁄4 1⁄4 teaspoon ground sage
- to black pepper, to taste
- 3 3 to potatoes, peeled and diced (try to use a waxy potato like Yukon gold (russets will disintegrate in the baking process)
- 1 1 ounce) bag 1 (16 ounce) bag sauerkraut, from the deli aisle (not canned please)
- 1 1 1/2 lb beef kielbasa, cut into 1/2 inch pieces (two if you're an insane sausage lover)
Preparation
Step 1
Directions
Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
This brings out the sweetness of the onions.
Simmer for about 10 minutes.
Add minced garlic and simmer 2 more minutes.
Add next 3 ingredients.
Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
Bring to a simmer on the stove top.
Cover loosely with foil and place in a preheated 225°F oven for 3 hours.
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Directions
Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
This brings out the sweetness of the onions.
Simmer for about 10 minutes.
Add minced garlic and simmer 2 more minutes.
Add next 3 ingredients.
Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
Bring to a simmer on the stove top.
Cover loosely with foil and place in a preheated 225°F oven for 3 hours.
Submit a Correction