Polish Sausages, kraut and loaded spuds

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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Grilled the sausages until almost done, then let simmer in the sauerkraut for about 15 minutes while the loaded leftover bake potatoes grilled. They were simply the leftover potato from the previous nights dinner. I hollowed them out and mixed the potato with sour cream, butter, bacon and cheddar cheese and refilled back into the potato skin.

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Very nice. Consider adding concentrated apple juice to the kraut. It tones down the tart flavor and gives it a nice mellow taste.
 
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