SAUSAGE AND TOMATO STEW RECIPE
Of Polish origin, sometimes called Hunters Stew. Very hearty .Sauerkraut becomes mild over the long cooking period.
Ingredients:
2 lb. polish sausage (kielbasa) sliced diagonally in 1-inch pieces.
2 cans (4-oz. each) mushrooms pieces, undrained
2 large apples, peeled, cored and sliced
3 cans (1-lb.each) sauerkraut, drained
2 medium onions, chopped
2 bay leaves
10 peppercorns
1 clove garlic, minced
2 cans (1-lb.each) tomatoes
5 strips microwaved bacon, crumbled
Preparation Method:
In 5-qt. casserole layer 1/2 of each of the following, in the order listed; sausage, mushrooms, apple, sauerkraut, onion, bay leaves, peppercorns, garlic and tomatoes. Sprinkle with all of bacon. Repeat layers. Insert temperature probe so tip rests in liquid in bottom of dish. Cover tightly with plastic wrap, arranging loosely around probe to vent. Microwave at Automatic Simmer 9 to 10 hours. Makes about 10 servings.
January 22 2008 05:17 am | potatoe Recipes and Ham Recipes
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