Kielbasa And Sauerkraut Casserole

• 1 1/2 lb. smoked kielbasa sausage
• 1 1/2 lb. sauerkraut
• 2 medium onions, sliced thin
• 1 Tbsp. vegetable oil
• 3/4 c. chicken broth
• 1 tsp. Dijon-style mustard
• pinch of ground cloves

1. Slice kielbasa diagonally into 1/2-inch thick slices.
2. Place the sauerkraut in a colander and rinse briefly under cold running water, then squeeze it dry with your hands.
3. Heat the oil in a large, heavy skillet over medium-high heat.
4. Add the kielbasa and stir until lightly browned, about 5 minutes.
5. Transfer to paper towel to drain.
6. Pour off all but 1 tablespoon of fat from pan. Add onions and reduce heat to medium; saute, stirring constantly, until the onions are wilted and golden brown, about 5 minutes. Add the sauerkraut and stir evenly.
7. Stir the chicken broth, mustard and cloves together in a small bowl.
8. Add the broth mixture to the skillet and stir well.
9. Arrange half of the sauerkraut mixture in bottom of a 12-inch casserole dish.
10. Place slices of kielbasa, overlapping in a layer on top of sauerkraut. Top with remaining kraut.
11. Cover with aluminum foil and bake at 400u0b0 for 20 minutes.
12. Serves 4 to 6.

sausage, sauerkraut, onions, vegetable oil, chicken broth, mustard, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=269061 (may not work)