Kielbasa has been a lifesaver for us busy career women on North Street. Get home from a hard days work in the salt mines, all starved and cranky? You can throw one of these babies in a frying pan, steam some veggies, heat up a generous amount of sauerkraut, and bam! Dinner's ready in 20 minutes.
Sometimes though, it's fun to fancy sausage up a a little bit, and that's why I was excited to try this recipe, from Cooks Country magazine. If you like sausage, potatoes, and sauerkraut all mixed together with a creamy mustardy sauce, topped with breadcrumbs and baked until it's all bubbly and crispy, then this is the right dish for you.
Recipe tips and tricks:
- I used dried dill instead of fresh
- My potatoes took more like 25 minutes to cook vs. 15
- It says this serves 8-10, but I'm sorry to say that us three little piggies polished most of it off in one sitting. I think 4-6 non-gluttonous eaters is a more realistic view of serving size for this recipe.
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