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Nutrition Facts
Serving Size 1 (255g) Recipe makes 6 servings
Calories 300
Calories from Fat 217		(72%)
Amount Per Serving		%DV
	Total Fat 24.2g	37%
	Saturated Fat 7.8g	38%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 1740mg		72%
Potassium 434mg		12%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 4.2g	16%
	Sugars 3.6g
Protein 10.7g		21%
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Krapt and Sausage (Sauerkraut and Smoked Sausage)

Recipe #130653 | 15 min | 5 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: ATM 67
Jul 21, 2005

My son was about a year and a half old, my dad was eating leftovers and he barely had enough to satisfy his hunger, and my son indicated that he wanted to eat some of what his granddaddy was eating. Being a good grandfather, he relented and gave into my son's wishes. Being older and FAR more treacherous than my toddler, Dad offered up a bite of the sauerkraut to my son, fully expecting my son to dislike the taste, and thereby saving more of the leftovers to satisfy my father's hunger. Boy, was he wrong! My son was still working on his language skills, and his new favorite food, kraut, was now called "KRAPT!" This is the recipe to the dish my father was eating that night.

SERVES 6 (change servings and units)

Ingredients

1 lb hard sausage (Kielbasa, Smoked Sausage, Etc.)
1 (32 ounce) jar sauerkraut, drained
1 medium onion, Medium dice
1 1/2 teaspoons minced garlic
1 tablespoon olive oil

Directions

1
Slice Sausage lengthwise and then cut the pieces into half moons as thick or as thin as you would like. Thinner slices create a meatier presentation and thicker slices create a meatier bite.
2
In a large skillet or a medium pot heat oil and sauté onion and garlic until onion is translucent.
3
Add sausage and almost sear it.
4
Add drained kraut, stir and heat throughout.

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Featured Reviews for This Recipe

From: Joyd

On Nov 8, 2009

A delicious recipe!! Thanks!

0 people found this review helpful

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From: DHenson

On Nov 4, 2009

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From: Toppats

On Jan 10, 2008

Very good. I used Claussen Sauerkraut (excellent, from the refrigerated section). I RINSED and drained the sauerkraut - otherwise sauerkraut overwhelms me quickly. Toward the end I added a can of Hunt's new Fire Roasted Tomatoes (they are wonderful), boiled some small red potatoes, quartered them and added them just before serving. Husband swooned.

6 people found this review helpful

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From: Bergy

On Feb 17, 2006

I love sausage & Sauerkraut and this recipe taught me some thing special - When you cut up the sausage in small pieces the flavor intensifies throught the Kraut . I used a Portugese Linguica Sausage. I cut the recipe back to using one sausage and serving two people Thanks ATM for posting

6 people found this review helpful

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