This recipe is something my parents have been cooking for years. Growing up I didn't like the sour taste of sauerkraut and through it was weird, but of course like most people my tastes changed as I got older. Now, whenever I order a hotdog, brat or polish from the local burger joint I ALWAYS ask if they have sauerkraut. Maybe it is the part German in me that now loves it, however do not ask me to eat German potato salad I still hate that.
This recipe is also great for those times when someone left you that beer that has been sitting in the back of the fridge waiting for someone to use it but no one will drink it. This is only recommended for the lighter beers like PBR, Old Style, Bud Light, Miller Light and such. DO NOT attempt to use a dark beer like Leinenkugel's Red Lager or Guinness, which are better in a pint glass then in a pot!
What you will need for this recipe:
1 package of your favorite smoked sausage or polish sausage cut to 1 or 2 inches in length (I happened to cook for a weekend and used both Nathan's all beef smoked kielbasa and Bobak's Polish Sausage Links)
1 package of fresh sauerkraut (you can used canned but I am not familiar with it)
3 to 4 red potatoes, washed and cut into wedges or slices
2 cans/bottles of beer (I used old style, but you can use whatever beer is in your fridge, just not a dark heavy one)
1 can/bottle full of water
In a dutch oven add all of your ingredients and heat on medium/high and bring to a boil. Once you have a good bubbling boil going, turn the head down to medium low and simmer for about 30 minutes or until the potatoes are fork tender and the skins on the sausage have split open, plate and serve.
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