- 3 lbs Polish kielbasa or mild Italian sausage
- 12 cups water
- 1 (27 oz) can crispy sauerkraut
- ⅔ cup barley
- 5 teaspoons caraway seeds
- 6 cups water
- 6 medium potatoes
- Salt and pepper
- Place sausage in a large pot with 12 cups of water. Bring to a boil; reduce heat and simmer, uncovered, for 1 hour.
- Meanwhile, drain and rinse sauerkraut. Place sauerkraut, barley, and caraway seeds in another large pot with 6 cups of water. Bring to a boil; reduce heat and simmer, covered, for 1 hour.
- Peel and cube potatoes. To prevent your peeled, cubed potatoes from turning brown, place them in cold water until you’re ready to use them; then, drain just before using.
- After 1 hour, remove sausage from water, set aside, and let cool. In that same water, boil the potatoes until tender.
- When cooled, slice cooked sausage into bite-sized chunks and add to sauerkraut. Continue simmering.
- When potatoes are tender, add to sausage and sauerkraut. Salt and pepper to taste.
Similar posts you might like
Pure comfort food from Grandma's kitchen. Stuffed cabbage combines all the ...
A super easy-to-make crock-pot casserole that is so-o-o-o good, it's sure t...
This tasty chicken dish whips up in less than 20 minutes and gets rave revi...
There’s no denying—chili is a perfect comfort food. This chunky chili is a ...