Sauerkraut and Sausage Bread Salad

• 1 lb seeded rye bread, cut in 1-inch dice
• 12 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 2 tablespoons grainy mustard
• 3 tablespoons champagne vinegar
• 1 12 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 10 ounces kielbasa, halved then sliced crosswise 1/4-inch thick
• 1 14 cups sauerkraut, drained well

1. Preheat oven to 350 degrees.
2. On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil.
3. Toast for 15 minutes, or until lightly golden around the edges.
4. Transfer the bread to a large bowl.
5. In a a small bowl, whisk the mustard with the vinegar and the remaining 6 tbsp of olive oil.
6. in a large skillet, melt the butter.
7. Add the onion and cook over moderate heat until softened, about 4 minutes.
8. Add the keilbasa and cook until it begins to brown, about 5 minutes.
9. Stir in sauerkraut and cook until warm.
10. Add the sausage and sauerkraut to the bread cubes, pout the dressing on top and toss well.
11. Season with pepper and serve immediatley.

seeded rye bread, extra virgin olive oil, extra virgin olive oil, grainy mustard, champagne vinegar, butter, onion, kielbasa, sauerkraut

Taken from www.food.com/recipe/sauerkraut-and-sausage-bread-salad-434873 (may not work)