Kielbasa And Sauerkraut Casserole - cooking recipe

Ingredients

1 1/2 lb. smoked kielbasa sausage
1 1/2 lb. sauerkraut
2 medium onions, sliced thin
1 Tbsp. vegetable oil
3/4 c. chicken broth
1 tsp. Dijon-style mustard
pinch of ground cloves

Preparation

Slice kielbasa diagonally into 1/2-inch thick slices.
Place the sauerkraut in a colander and rinse briefly under cold running water, then squeeze it dry with your hands.
Heat the oil in a large, heavy skillet over medium-high heat.
Add the kielbasa and stir until lightly browned, about 5 minutes.
Transfer to paper towel to drain.
Pour off all but 1 tablespoon of fat from pan. Add onions and reduce heat to medium; saute, stirring constantly, until the onions are wilted and golden brown, about 5 minutes. Add the sauerkraut and stir evenly.
Stir the chicken broth, mustard and cloves together in a small bowl.
Add the broth mixture to the skillet and stir well.
Arrange half of the sauerkraut mixture in bottom of a 12-inch casserole dish.
Place slices of kielbasa, overlapping in a layer on top of sauerkraut. Top with remaining kraut.
Cover with aluminum foil and bake at 400\u00b0 for 20 minutes.
Serves 4 to 6.