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!
BOBAK'S SAUERKRAUT
2lbs (1bag) Bobak's Sauerkraut
4oz. Bobak's Smoked Polish Sausage
4oz. Bobak's Smoked Bacon
3 cups Water
1/2 teaspoon or as desired Salt
1/2 teaspoon or as desired Pepper
1/2 teaspoon Caraway Seed
1/4 cup Shredded Carrots (optional)
3/4 cup Butter
1/4 cup Flour
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.
Enjoy or as Poles say Smacznego!
Cabbage, Water, Kraut Juice, Salt, Sodium Benzoate as a preservative and Sodium Bisulfite for color retention
