DUTCH OVEN CHOUCROUTE AND SAUSAGE
Prep Time: 1 Hour
Yields: 6 Servings
This is a very popular German dish and is prepared as a one-pot meal.
1 (32-ounce) jar sauerkraut
6 links Polish sausage
3 cups cabbage, coarsely chopped
3 cups onions, coarsely chopped
3 cups (1-inch) cubed potatoes
salt and black pepper to taste
granulated garlic to taste
Preheat oven to 375°F. Rinse sauerkraut 2–3 times under cold, running water to remove the sour brine from cabbage. Drain well. In a 12-inch, Dutch oven, spread onions evenly over entire bottom. Place potatoes evenly on top of onions. Layer sliced cabbage over potatoes. Season to taste using salt, pepper and granulated garlic. Spread sauerkraut evenly over potatoes. Arrange sausages on top of sauerkraut. Cover and bake 35–40 minutes.