Recipe - Pats Kielbasa And Krout

1 cn BAVARIANSTYLE saurkraut
1 pack Smoked Kielbasa
1 cn (large) of ELBERTA peach
halves
Brown sugar
Butter; dotted up

The quantities depend on how many you're gonna serve. Just increase
everything, according to the number of people you're serving. Here's what I
do to serve 4:

Drain the kraut. Spread out the drained kraut on the bottom of a 13x9 Pyrex
baking dish. Lay out your sausage and cut a piece about 1", a bit on the
diagonal; rotate the sausage a little, and cut again, with a diagonal cut
(this just makes the chunks look more attractive than simply slicing
across. However, if you wanna slice across, go for it!); keep rotating and
cutting, until you have cut up both links. Arrange the slices over the
kraut. Place drained Elberta peach halves over the sausage; drizzle a tiny
bit of the juice on there. Now, take a big handful of brown sugar and
sprinkle it all over the top. Use as much as you like a little or a lot.
Dot the whole thing with butter, and shove it into a preheated 350° oven.
Bake about 30 minutes, or until bubbly.

This thing makes the kraut sweet 'n' sour. Bavarian sour kraut is not as
tangy to begin with. My husband will not eat saurkraut any other way than
this!

I serve this dish with fried potato slices into which I've added cut or sliced up
spring onion at the very end, providing sour cream to plop on individual
servings; a beautiful, green salad, and a crusty loaf. A nice White Zin
rounds it out, and everyone enjoys it.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Patricia
McGibbonyMangum pmangum@primenet.com on Sep 20, 1997