Joanne Ribeiro’s Sausage ‘n Kraut

I managed to eat this 3 times in 12 hours on my first (and definitely not last) trip to Lewisburg. It’s the perfect precursor to Mama’s Country and, incidentally, the perfect nightcap as well. Rest assured that after you eat this (and wash it down with a good stiff cachaca drink) you will definitely want to grow a Zippy-inspired mustache.

2-3 rings Polska Kielbasa
3 jars or large cans of sauerkraut
Salt Pork (half a pkg)
4-6 tablespoons of sugar

  1. Heat a pot (or crockpot) put the salt pork in it until it starts to curl or looks brown.
  2. Drain the sauerkraut and dump it in pot, sprinkle with paprika and sugar, cover and let simmer for about an hour.
  3. Slice the kielbasa, add to sauerkraut, cover and let cook .  The longer it simmers and cooks the better it is, so just put it on and let it go :). Stir every once in awhile so it doesn’t stick.

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Filed under Appetizers, Comfort food, Party food, Side dishes

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