Updated: Jan 27
This is our golden ticket, our Michael Jordan, our Walter Payton. Our Sauerkraut has been mastered over the years by our sausageologists to give the most balanced bite. Packed with fermented probiotics to help promote better digestion and overall health. Its no wonder why our Sauerkraut is our best-seller!
What you need:
Ingredients: 2 lbs. Bobak’s Sauerkraut Bobak’s Sauerkraut ½ tsp. pepper ½ tsp. salt ½ tsp. caraway seed ¼ c. shredded carrots 3 c. water 4 oz. Bobak’s Smoked Polish Sausage 4 oz. Bobak’s Hunter Smoked Bacon Bobak’s Hunter Smoked Bacon ¾ c. butter ¼ c. flour
Rinse sauerkraut with cold water, drain well. In a large pot, combine sauerkraut, pepper, salt, caraway seeds, shredded carrots, and water.
Cut sausage into coin shaped pieces and bacon into strips. Brown bacon and sausage in skillet and add to sauerkraut. Bring to a boil. Cook uncovered over medium heat for 30 to 45 minutes.
In a skillet, melt butter stirring add flour, keep stirring until mixture turns light brown. Slowly add mixture to sauerkraut stirring constantly to prevent caking. Cook for another 10-15 minutes stirring occasionally.
Enjoy, or as Poles say, Smacznego!
Enjoy with Breaded Pork Chops, Polish Hamburgers, Kiszka, Pork Roast, Polish Dumplings, Potatoes, or Rye Bread.