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Russian Creamed Sauerkraut Topped with a French Garlic and Cheese Bratwurst | by rabidscottsman
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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.

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Taken on May 1, 2012