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Ingredientes
- 1 can BAVARIAN-STYLE saurkraut
- 1 pkt Smoked Kielbasa
- 1 can (large) of ELBERTA peach halves
- Â Â Brown sugar
- Â Â Butter, dotted up
Direcciones
- 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
- (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.
- Dot the whole thing with butter, and shove it into a preheated 350 oven.
- Bake about 30 min, or possibly till bubbly.
- 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!
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 113g | |
| Calories 810 | |
| Calories from Fat 806 | 100% |
| Total Fat 91.65g | 115% |
| Saturated Fat 58.05g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 651mg | 27% |
| Potassium 27mg | 1% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.96g | 2% |
