Bobak's Sauerkraut has a tangy flavor that is perfect for adding your own ingredients for a perfect Polish dish, as well as enjoying warmed with sausage!
32 oz. Bag
Cabbage, Water, Kraut Juice, Salt, Sodium Benzoate as a preservative and Sodium Bisulfite for color retention
Rinse sauerkraut with cold water, drain well. In a large pot, combine sauerkraut, salt, pepper, caraway seeds, shredded carrots (optional), 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, while 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.