Kapusta (Polish Kraut)
by Charlotte Sandel Beck

2 pkgs Ekrich Smoked Sausage (4 links)
2 large cans sauerkraut
1 large onion
2 Tbsbacon drippings
2 Tbs Kitchen Bouquet

1) In a large pot, on a medium heat setting on the stove, melt the bacon drippings. (bacon bits and a little oil or butter may be substituted)

2) Peel and coarsely chop an onion and add it into the pot.

3) Cut the sausage into rings about 1/2" thick and add them to the pot, cooking until hot and lightly brown ( 15 minutes)

4) While that is cooking, drain and thoroughly rinse the cans of sauerkraut to remove the bitterness, then add it to the pot

5) add the Kitchen Bouquet to color the mixture

6) add hot water to moisten the kapusta (about 2 cups)

7) Simmer the Kapusta for 15 minutes or until the kraut is heated throughout.

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