Kraut Sausage Skillet
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 lb. Sausage meat
1 (14 oz.) can pineapple chunks
1 large apple, cored and sliced
1 (No.2) can sauerkraut
1/4 cp pineapple syrup
1 tbsp brown sugar
1 - This dish should be started before guests arrive, since it calls for long, slow cooking.
2 - Cook sausage slowly over low heat, 15 minutes.
3 - Stir with fork from time to time to brown all.
4 - Drain off all but about 2 tbsp drippings.
5 - Drain pineapple.
6 - Save 1/4 cp syrup.
7 - Add pineapple and apple slices to sausage.
8 - Continue cooking 5 minutes.
9 - Add kraut, pineapple syrup, and sprinkle with sugar.
10 - Cover skillet.
11 - Let cook over low heat 40 minutes.
Makes 4 to 6 servings.
A good winter night'supper dish. Serve small boiled potatoes with
this dish, hot corn bread, and prune or peach open-face pie for dessert.