Ah, good morning all. It's another beautiful overcast day here in Central Ohio with the promise of April's unending showers continuing this month. I think I shall start my dinner around three this afternoon, considering that it takes four hours to cook. It's a receipe hijacked from Greymo. I say hijacked because I made a couple of changes.
What it is, bascally, is baked sauerkraut with kielbasa. But I begin by cooking up some bacon (with a tip of the [unearned] toque to CTF) in a deep, 12-inch skillet, then add some diced onion to the bacon fat, after removing the bacon to drain, to cook for a few minutes. While the onion cooks I chop up the bacon. Then I add the bacon back into the pan with the onions and dump in a two pound bag of sauerkraut. After mixing the sauerkraut bacon and onions I put it all into a casserole, pour in enough beer to cover, and then stick it into a 350-degree oven for three hours. Once every hour during that time I stir up the whole thing and make sure there's enough liquid, adding more if needed. After three hours I add the kielbasa, pushing it down into the sauerkraut, and let it bake for another hour.
I love this stuff, and I always have Pommerey mustard for the kielbasa and rye bread and butter. My beverage of choice with this is Sam Adams Boston Ale.
But, as I began, good morning to all, and I hope you have day without clouds or rain -- unless, of course, you need a little precipitation for your lawns.