You can use any cooked, smoked sausage. I have
made it with cooked, crumbled, drained ground
Jimmy Dean style sausage too.
4 1/2 c. water
4 med. potatoes, peeled & cubed
1/2 tsp. salt
1/2 lb. smoked sausage links, cut up
1 med. onion, chopped
1 clove garlic, minced
1 T. fresh dill, finely minced, or 1 tsp. dried dillweed
1/4 tsp. caraway seed (or more to taste)
1 c. sour cream
1 T. flour
In large kettle bring water, potatoes, and 1/2 tsp. salt to boiling,
cook, covered, over med. heat till tender. Add sausage, a 16 oz.
can of sauerkraut rinsed very well in cold water, onion, garlic,
dill and caraway. Bring to boil.
In a small bowl mix sour cream and flour. Gradually stir in about
1 cup of the hot mixture, stir all into kettle. Blend well. Heat
through, but do not boil. Season to taste with salt and pepper,
add a few tsp. of sugar to cut tartness. (Taste after each tsp.
of sugar is added. I think I used 5 or 6 but I'm not sure.