Ingredients
2 pounds fresh Polish sausage1 can (16 ounces) sauerkraut, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 cup chopped celery1 large onion, chopped1 large green pepper, chopped3 tablespoons brown sugar1 bay leaf1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepperMashed potatoes, optional
Preparation
In a Dutch oven, brown sausage until a thermometer reads 160°; drain. When cool enough to handle, cut into 1/4-inch pieces; return to pan. Stir in the sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings.
Cover and simmer for 20-25 minutes or until vegetables are tender. Discard bay leaf. Serve with mashed potatoes if desired.
