I had the opportunity to chat with a neighbor about our products and this lovely gal, Cara, thought this recipe idea: Kapustnica (Slovakian Sauerkraut & Sausage Soup) might be a good fit with our sausage products.   The recipe was modified using our Luxemburg sausage and smoked ham.  The smells in the kitchen were amazing and the flavors did not disappoint.

Yield approximately 12 cups

Ingredients

10 cups water

2 cups smoked ham, shredded or cut into small pieces

¾ tsp allspice

1 tsp black pepper

1 tsp salt

3 bay leaves

1 ½ tsp caraway seeds

3 cups sauerkraut (retain a bit of the juice)

1 ½ large onions, sliced thinly

2 Tbsp oil

6 tsp paprika powder

3 cloves garlic, minced

⅓ cup dried mushrooms, diced

12 oz ring of Luxemburg Sausage*

1 ½ tsp sugar

1 ½ Tbsp vinegar

1 ½ tsp dried marjoram

Sour cream for garnish

Instructions

In a large kettle, combine water, ham, pepper, allspice, bay leaves, and salt. Bring to a boil, then turn down heat and simmer for about 30 minutes.

While the mixture above is simmering, slice onions and sauté in 2 tablespoons of oil on medium heat until soft. About 5-10 minutes. Stirring frequently. When tender, remove from heat and blend in paprika.

After 30 minutes, add sauerkraut to the pot with about ½ of the juice. Stir in onions, mushrooms, and garlic. Cover and simmer for 30 minutes.

Cut Luxemburg sausage into bite sized pieces. Add to pot along with vinegar, sugar, and marjoram. Cook for another 10 minutes. Give it a taste test, if more vinegar, salt, pepper, or sugar is needed, add now.

Remove bay leaves and serve. If you like sour cream, add a dollop on top.

Recipe idea adapted from: cookpad

* Luxemburg Sausage (nutrition info located in photo section)

As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.