Sauerkraut with Polish Sausage and Potatoes

This is an old standby of mine.  Jim is never happy when I serve it.  It says it serves 4-6.  We always finish it.  Actually when young we always had leftover and the next morning my mom would slice up the sausage, fry the left over potatoes, warm the sauerkraut and mix it all with eggs and scramble.  It is probably my favorite breakfast.  Number two is left over pizza.  Alas, with Jim there are never leftovers.  I adapt this recipe from the Time Life series German cookbook.  Mom never wrote down making this recipe.  She probably never heard of juniper berries or whole allspice, and I am sure added much more caraway. 

Ingredients:

2 # sauerkraut

1 T bacon grease or lard

½ C finely chopped onions

1 T sugar

2 C cold water

5 whole juniper berries

6 whole black peppercorns

2 small bay leaves

¼ t caraway seeds

1 whole allspice

1 pkg. (13 oz.) Polish sausage (I use the turkey polish sausage)

1 large potato, peeled and cut in large chunks

Directions:

1.       Drain the sauerkraut, wash it under cold running water, and let it soak in cold water for 10-20 minutes, depending upon its acidity.

2.       A handful at a time, squeeze the sauerkraut vigorously until it is completely fry. 

3.       In a heavy 3-4 qt. casserole or saucepan, melt the bacon fat over moderate heat.  Add the chopped onion and cook, stirring frequently, for 4-6 minutes, or until the onions are a light brown, do not burn or let get dark. 

4.       Add the sauerkraut, sugar and 2 C of water, and mix together thoroughly, separating the strands of sauerkraut with a fork.

5.       I just scatter the spices in the mixture, place the sausage cut in quarters on top and the chunks of potato on top of the meat. 

6.       Cover the casserole and cook over low heat for 1 ½-2 hours, or until the sauerkraut has absorbed most of its cooking liquid and the sausage is tender.