Keilbasa, Saurkraut and Potato Stew
During the depression my family was lucky enough to have owned a butcher shop. However, even though she owned this, she gave her customers the better qualities of meat and fed her family everything else.
This recipe is hearty and filling and goes a long way and costs very little.
You can also substitute hotdogs for the keilbasa.
2 lbkeilbasa, i prefer hillshire or fresh from a butcher
1 largeyellow onion, chopped
2 can(s)saurkraut, rinsed and drained
10 largepotatoes, any kind
2 sprig(s)bay leaves
2 tsponion powder or granules not onion salt
3 Tbsphungarian paprika
1 tspsalt or add more to taste
·water to cover
How to Make Keilbasa, Saurkraut and Potato Stew
- Wash potatoes and cube them into good size chunks but be sure they are bite sized. Place them in a large dutch oven pot. Second layer, add chopped onions, bay leaves, salt, paprika and onion powder. Cover with just enough water to barely cover the potatoes. Stir together. Make another layer by adding the meat. DO NOT STIR THIS LAYER IN AT THIS TIME. Last layer, saurkraut. Be sure that you spread it out in an even layer.