Ingredients
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1 lb smoked sausage, left in casing (Keilbasa)
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2 small potatoes, in a small dice
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1/4 cup all-purpose flour
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1/2 teaspoon dried thyme
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3 cups whole milk
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1 cup half-and-half cream
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8 ounces sauerkraut, with the liquids
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1 1/2 tablespoons lemon juice (this will make it more sour, taste to your desired likness before adding.)
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2 tablespoons finely chopped Italian parsley (to garnish)
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6 tablespoons chopped onions
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1/2 teaspoon ground black pepper
Instructions
- Chop the sausage coarsely into small pieces.
- Place the onion potato and sausage into saucepot and saute over med.
- heat, until meat is lightly browned, about 6 minutes.
- Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
- heat until flour bubbles, about 6 minutes.
- Add milk, cream and cook until bubbling about another 6 minutes.
- Add the sauerkraut and bring to a boil.
- Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
- Boil until thickened.
- Add parsley and serve--.