Polish Sausage with Sauerkraut, Pickled Beets, and Creamy Cucumber Salad
by Jes Mostek
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***Save extra sausages for Thursday.
Heat the Polish Sausages outside on the grill if you can brave the weather. Otherwise, brown them over medium heat on a skillet indoors. Heat the Sauerkraut before topping the sausages. Feel free to add any of your usual favorite sausage condiments and toppings as well. The Pickled Beets can be served cold or at room temperature and the Creamy Cucumber Salad should be served cold.
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In addition to the recipe, you will also need the following for this meal:
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6
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Polish Sausages
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6
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Sausage Buns
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1 (14 oz.) can
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Sauerkraut
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1 (16 oz.) jar
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Pickled Beets
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Recipe:
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Creamy Cucumber Salad
by Jes Mostek
serves: 4
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| Ingredients: |
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2 |
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cucumbers, peeled and sliced |
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1/2 lg. |
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onion, thinly sliced |
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1 c. |
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sour cream |
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1/2 c. |
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vinegar |
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2 T. |
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sugar |
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1 T. |
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dill weed (dried) |
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1/2 tsp. |
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salt |
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1/4 tsp. |
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pepper |
| Directions: |
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Place sliced cucumbers and sliced onions in large bowl. In separate bowl, combine sour cream, vinegar, sugar, dill, salt & pepper. Stir briskly until mixture is smooth. Pour over cucumbers and onions. Cover bowl tightly with plastic wrap or transfer mixture to an airtight container. Refrigerate salad at least 2 hours before serving.
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