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Polish Sausage and Sauerkraut with Baked Beans and Corn on the Cob

You can substitute mettwurst for the Polish sausage or, if you're in a pinch, use plain sausage links. If you use sausage links, fry them and then completely drain away the grease before combining them with the sauerkraut.

Polish Sausage and Sauerkraut Ingredients

  • 2 packages of Polish sausage
  • 1 large can of sauerkraut

Polish Sausage and Sauerkraut Directions

Open the can of sauerkraut and place it into a large pot. Do not drain the sauerkraut. Open the packages of sausage and cut them into two-inch pieces, mix with the sauerkraut, cover and cook over medium heat for one hour or until the sausage skins burst. Stir every so often and serve hot.

Baked Beans Ingredients

  • 1 large onion
  • 1/2 pound of bacon
  • 1 cup of packed brown sugar
  • 3 large cans of pork-and-beans
  • 1 tablespoon of yellow mustard

Baked Beans Directions

Preheat your oven to 325 degrees. Prepare a 9-inch x 13-inch baking pan by spraying it with non-stick cooking spray. Open the cans of beans and pour them into a large bowl. Do not drain the beans. Peel and dice the onion and add to the beans, and then add the brown sugar and mustard. Gently mix without mashing the beans. Pour the mixture into the prepared pan and top with the raw bacon slices. Bake for three hours, or until the beans are bubbly and the bacon is cooked.

Corn on the Cob Ingredients

  • 6 ears of shucked corn
  • Butter and salt to taste
  • 1/4 cup of sugar

Corn on the Cob Directions

Thoroughly clean the corn ears by rinsing and completely removing the silk and husks. Fill a very large stockpot with water and bring the water to a full boil. Add the sugar and return to a boil. Carefully drop the ears of corn into the water and boil for no longer then eight minutes. Remove the corn and serve with butter and salt.

 

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