Title: Sauerkraut, Sausage and Potato Steam Makes 4 To 5 Serving
Categories: Meat German Sausage
Yield: 4 Servings

2	lb	Fresh sauerkraut
1		1/4 pounds small
		Thin-skinned potatoes -- cut
		If
		Necessary
		Under steamer rack
1		Tart apple -- unpeeled and
		Cut
1		Onion -- cut into wedges
1		1/2 pounds knockwurst or
		Polish-style -- cut into
3		Inch ,
		Lengths
1 1/2	ts	Caraway seeds -- optional
		To fit , (up to 1)
		Into thin wedges
		Sausage -- (up to 1)

Place kraut in fine mesh strainer and run cold water through it. Press out as much moisture as possible with hands or spoon. Set aside. Place potatoes in large saucepan with water to cover. Bring to boil. Set steamer rack in place over potatoes and fill with sauerkraut. Tuck apple and onion pieces into kraut. Cover pan and heat until steam flows into kraut. With fork, push sausage pieces into vegetables. Cover and steam until potatoes are tender and kraut and sausages heated, 15 minutes. Add hot water to bottom of pan, pouring through steamer basket, if needed, while cooking. Mix caraway seeds into kraut, using fork. Serve immediately.

Recipe By :

From: "John Snell" Date: 05 Sep 97 Mastercook Recipes (Mailing List) Ä

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