Sauerkraut with Potatoes, Bacon, and Frankfurters (Stamppot van zuurkool met spek en worst) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 pounds sauerkraut | 5 pounds potatoes, quartered | 1-1/2 pounds fresh salted bacon |
| 1 large can frankfurters | ||
| 1 | Rinse the sauerkraut with clear water. Put it in a big pot and add fresh water to cover. Let cook slowly for about 1/2 hour. Add the potatoes and the bacon and simmer for about 40 minutes. Take the bacon out and cook until the liquid has evaporated. Mix well. Serve on a plate with slices of bacon and top with heated frankfurters. |