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Рецепт Pat's Kielbasa And Krout
by Global Cookbook

Pat's Kielbasa And Krout
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Ингредиенты

  • 1 can BAVARIAN-STYLE saurkraut
  • 1 pkt Smoked Kielbasa
  • 1 can (large) of ELBERTA peach halves
  •     Brown sugar
  •     Butter, dotted up

Инструкции

  1. The quantities depend on how many you're gonna serve. Just increase everything, according to the number of people you're serving. Here's what I do to serve 4:Drain the kraut. Spread out the liquid removed kraut on the bottom of a 13x9 Pyrex baking dish. Lay out your sausage and cut a piece about 1", a bit on the diagonal; rotate the sausage a little, and cut again, with a diagonal cut
  2. (this just makes the chunks look more attractive than simply slicing across. However, if you wanna slice across, go for it!); keep rotating and cutting, till you have cut up both links. Arrange the slices over the kraut. Place liquid removed Elberta peach halves over the sausage; drizzle a tiny bit of the juice on there. Now, take a big handful of brown sugar and sprinkle it all over the top. Use as much as you like - a little or possibly a lot.
  3. Dot the whole thing with butter, and shove it into a preheated 350 oven.
  4. Bake about 30 min, or possibly till bubbly.
  5. This thing makes the kraut sweet 'n' sour. Bavarian sour kraut is not as tangy to begin with. My husband won't eat saurkraut any other way than this!
  6. I serve this dish with fried potato slices into that I've added sliced spring onion at the very end, providing lowfat sour cream to plop on individual servings; a beautiful, green salad, and a crusty loaf. A nice White Zin rounds it out, and everyone enjoys it.