Russian Creamed Sauerkraut Topped with a French Garlic and Cheese Bratwurst
I sauteed some bacon, onion and mushrooms in a dutch oven. I then added 2 pounds of sauerkraut that has been rinsed and drained well. After sauteeing the sauerkraut in the bacon mixture, I added chicken broth, caraway seeds, sour cream, and a minced dill pickle. I then covered the dutch oven and let it cook for 45 minutes at a low boil.
After plating I topped with a French Garlic and Cheese Bratwurst from Gregs Meats of Hampton Minnesota.