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Title: Sauerkraut With Polish Sausage
Yield: 1

Ingredients

      6    smoked bacon slices; cut
           -into
      1    ; 2-inch-wide strips
      1 lg onion; sliced
      1    carrot; chopped
      1    jar sauerkraut; rinsed,
           -drained
      1    ; well (2-pound)
      2 c  dry white wine
  1 1/2 c  chicken stock or canned
           -low-salt br; oth
      1 tb caraway seeds
      4    juniper berries; crushed, or
           - 1
      1    ; tablespoon gin
  1 1/2 lb kielbasa sausage; cut into
           -3-inch
      1    ; lengths

Instructions

Preheat oven to 300F. Place bacon, onion and carrot in heavy large
ovenproof Dutch oven over medium-high heat. Saute until onion is tender
but not brown, about 5 minutes. Squeeze as much liquid as possible from
sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds
and juniper berries. Bring to simmer. Cover tightly, place in oven and
bake 1 hour.

Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1
hour. Season to taste with salt and pepper. (Can be prepared 1 day
ahead. Cover and refrigerate. Rewarm over medium heat, stirring
frequently.)

Serves 4.

Bon Appetit September 1995

Converted by MC_Buster.

Per serving: 461 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g
Protein; 34g Carbohydrate; 0mg Cholesterol; 1613mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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