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German Style Kielbasa
November 11, 2007

Well - this was a pretty no frills recipe but it's a perfectly good base to start with. I sauteed 2 cloves of garlic and 2 medium sized shallots in some butter to start. Then I added the kraut (I used uncooked "Bubbies" brand), brown sugar, diced apples (I only used 1 large apple to 1lb Kielbasa -- I'm not nuts over apples), a half cup of raisins, and half bottle of amber beer. Let it simmer for about 10 mins with the lid off so the liquid would reduce. I sliced and browned the Kielbasa separately and then tossed it in with the kraut along with a teaspoon of caraway seeds and a half teaspoon of nutmeg. Let it cook for about 5-7 mins more and serve with some honey mustard on the side. Deee-lish.

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