1 lb smoked sausage or kielbasa (with casing left on)
16 oz can sauerkraut, *undrained*
6 tbsp chopped onion
1/4 cup flour
1/2 tsp dried thyme
1/2 tsp ground black pepper
3 cup milk
1 cup half and half
2 tbsp chopped fresh parsley
1-1/2 tbsp lemon juice, or to taste

How to prepare

Chop sausage coarsely by hand or in food processor. In lg , heavy-bottomed saucepan brown the sausage and onion. Combine flour, thyme and pepper and then add to sausage mixture and cook until it bubbles up, about 3-4 minutes. Add milk and half & half all at once, and cook until it just reaches the boiling point. Add sauerkraut and its juice and bring to boiling point. The soup will continue to thicken. Test for tartness and then add lemon juice to taste. Add parsley and serve. Makes 6 lg servings or 10-12 sm .

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