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Keilbasy and Sauerkraut

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“Enjoy spooned over hot mashed potatoes. I use reduced-fat turkey keilbasy/smoked sausage. It's a pretty quick-to-make meal.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter over med-high heat in a large deep skillet.
  2. Add sliced keilbasy/smoked sausage, onion slices and caraway seeds to skillet and brown, stirring turning often until onions are soft.
  3. Add to the skillet the squeezed-out sauerkraut, vegetable juice, brown sugar and black pepper. Stir together well.
  4. Cover and gently simmer for about 15 minutes.
  5. Remove from heat and stir in the rf sour cream.
  6. Taste and add salt, if necessary.
  7. When done, serve over hot mashed potatoes.

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