This is delish!!!! That is, if you like and appreciate sauerkraut. If not, I would suggest that you not waste your time even reading this recipe. I admit that it is a little heavy and not much of Summer dish, but owell. Sometimes I like something heavy. A lot of times I like something heavy to eat. It will probably kill me later in life. I like creamy stuff with a lot of flavor and this is just up my alley.
INGREDIENTS
- 1 1/2 pound frankfurters, hot dogs, or mild German or Polish sausage, cut into 2 1/2-inch segments
- 2 Tbsp butter
- 2 cups chopped onion
- 1 clove garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried dill, or 1 Tbsp fresh chopped dill
- 1 teaspoon caraway seed
- 1 cup beef broth or chicken broth*
- 1 large (25 to 28 ounce) can sauerkraut, drained
- 2 cups sour cream
If cooking gluten-free, use gluten-free stock or broth.
METHOD
1 Heat a large thick-bottomed pan or Dutch oven on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.
2 Add the franks, dill, caraway, and broth. Bring to a boil, reduce heat and simmer for 15 minutes.
3 Add the sauerkraut, simmer, covered, 15 minutes longer.
4 Remove from heat, stir in the sour cream (do not let the mixture boil after you've added the sour cream).
Serves 8. Serve plain, or with boiled or mashed potatoes.
No comments:
Post a Comment