Klobase With Sauerkraut

Oxmoor House
4 servings


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1 pound fully cooked Klobase sausage
1 (16-ounce) can shredded sauerkraut, undrained
3/4 cup water
1 teaspoon caraway seeds
1/2 teaspoon salt
1 small potato, peeled and shredded
1 small onion, chopped
1 tablespoon shortening
1 tablespoon all-purpose flour


Cut sausage into 2 - inch pieces. Place sausage with water to cover in a large Dutch oven; bring to a boil. Reduce heat; cover and cook 10 minutes or until thoroughly heated. Remove from water; set aside, and keep warm.

Combine sauerkraut, water, caraway seeds, and salt in a medium Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in potato; simmer 3 minutes.

Sauté onion in hot shortening in a small skillet until tender. Stir in flour; cook 1 minute. Spoon onion mixture into sauerkraut mixture, stirring well. Cook over medium heat, stirring constantly, 3 to 5 minutes or until thickened and bubbly. Spoon mixture into a serving dish; top with reserved sausage pieces. Serve immediately.

Note: Pumpernickel bread may be served with this dish.

Created date

February 2010