This recipe is about as old-world utilitarian as it gets. My father-in-law was part Czech, and he made a recipe very similar to this. It’s even better reheated the second day.
4-6 strips bacon, cubed into 1/4″ chunks
1 large onion, chopped
1 Hillshire Farms® Polska Kielbasa, cut into 1/2″ slices
4 potatoes, scrubbed well and cut into eighths (keep the skins on)
1 28 oz. jar Frank’s® sauerkraut, drained
2 tbs. fresh parsley, minced
Salt and pepper to taste
In a heavy, non-reactive 5-quart stock pot heated to medium-high, brown the bacon slightly. Add the chopped onion. Lightly carmelize, then remove with a slotted serving spoon and set aside. Add the sliced kielbasa to the pot. Brown lightly, reduce the heat and return the onion and bacon to the pot.
Heat oven to 275° F.
Add the kraut and spices. Add the potatoes. Mix and heat covered in the oven for about two hours until the potatoes are tender. Stir once during cooking.
Remove, let stand five minutes and serve.
Pair with buttered French bread and a nice salad.
Note: This recipe, due to the acidity of the kraut, will wreak havoc on the finish of cast-iron pots. For this reason they are not recommended.