Franks and Sauerkraut Paprikash
Ingredients
- 1 1/2 pound Polish sausage
- 2 tablespoons butter
- 2 cups onion
- 1 clove garlic
- 2 teaspoons paprika
- 1 teaspoon dried dill
- 1 teaspoon caraway seed
- 1 cup chicken broth
- 25 to 28 ounce sauerkraut
- 2 cups sour cream
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Instructions
- Heat a large thick-bottomed pan or Dutch oven on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.
- Add the franks, dill, caraway, and broth. Bring to a boil, reduce heat and simmer for 15 minutes.
- Add the sauerkraut, simmer, covered, 15 minutes longer.
- Remove from heat, stir in the sour cream (do not let the mixture boil after you've added the sour cream).,Serve plain, or with boiled or mashed potatoes.
Source
Original recipe: View Original