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Sausage and Kraut Recipe |
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Ingredients 4 slices bacon, cut into 1-inch pieces 1/2 pound boneless pork, cut into 1/2-inch cubes 1/4 cup chopped onion 1/2 pound Polish sausage, sliced 1/4 cup dry white wine 1 4-ounce can sliced mushrooms 1 1/2 tsp instant beef bouillon granules 3/4 tsp paprika 1 16-ounce can sauerkraut, drained and snipped 2 tbsp cornstarch
Method In a 3-quart saucepan cook bacon till crisp. Drain, reserving drippings. Stir in cooked bacon, slices sausage, wine, undrained mushrooms, beef bouillon granules, paprika, bay leaf, and 2 1/2 cups water. Cover; simmer about 1 hour or till pork is tender. Remove bay leaf; discard. Stir in sauerkraut. Stir 1/4 cup cold water into cornstarch. Add to sauerkraut mixture; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Makes 4 to 6 servings.
Per serving(1/4 of servings): 465 g calories, 22 g Protein, 11 g carbohydrates, 36 g fat, 2043 mg sodium
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