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

by April Reinhardt
(last updated February 3, 2016)

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.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

MORE FROM APRIL

Painting in Tight Corners

If you are painting walls that meet in a corner two different colors, it's best to use painter's tape. But if your walls are ...

Discover More

Cleaning Dirty Ducts

While it is wise to call in a professional to clean your ductwork thoroughly if you suspect mold or mildew growing in your ...

Discover More

Removing Beeswax from Fabric

Removing beeswax from fabric may actually be easier than removing paraffin wax, since it is more pliable and soft. The trick ...

Discover More
More Cooking Tips

Sweet and Sour Meatballs with Cheesy Macaroni and Cole Slaw

Consider serving a dish of sweet-and-sour sauce so that your dinner crowd can add more zing to their meatballs. For those ...

Discover More

Stuffed Green Peppers with Cold Pasta Salad

The key to creating great stuffed peppers is knowing how long to cook them. Since oven temperatures vary, test your peppers ...

Discover More

Having a Simple Dinner

If you're unsure about what to make for dinner, then go for simple and have a great combination of apples, crackers, and ...

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is 4 + 1?

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)


Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)