Technically I can’t really call this a “recipe” — it’s more of a “how to.”
Whenever my Grandma Czaplewski’s made ham for the holidays, we always had Polish Sausage and Sauerkraut, too.
My heritage is Polish, and so I might like this just a little more than the average person. I make it every year for Easter.
Like I said this isn’t really a “recipe,” it’s more of a “how to.”
If you live in Omaha, you HAVE to get your Polish Sausage at Stoysich. Their smoked Polish Sausage is top notch.
Secondly — the Kraut (if it’s not homemade – on my bucket list as soon as my cousin Shawn teaches me how he does it) HAS to be Frank’s
Simply lay the sausage in the bottom of your dutch oven.
Cover with Kraut and a little water.
Bake and it’s done. The kraut flavors the sausage while it cooks, and it’s perfectly amazing.
I wonder how you say amazing in Polish?
- 4 pounds quality smoked Polish sausage
- large jar of Frank's Kraut
- 1/2 cup water