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Amish Sauerkraut Soupsoups, penndutch 1 lb smoked sausage (kielbasa) 6 tablespoon onion; chopped 1/4 cup flour 1/2 teaspoon thyme 1/2 teaspoon black pepper 3 cup milk 1 cup half-and-half 8 oz sauerkraut, with juice 1 1/2 tablespoon lemon juice (optional) 2 tablespoon fresh parsley; chopped Chop the sausage coarsely by hand or in a food processor (leave the casing on). Transfer the sausage and onion to a deep pan, and saute over medium heat until the sausage is lightly browned, about 8 minutes. On a small plate combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes. Add the milk and the half-and-half all at once, and cook stirring until the mixture again bubbles up, about 5 minutes. Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken. Taste for tartness, and lemon juice if desired. Add the parsley and serve at once. From Cooking from Quilt Country by Marcia Adams. From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
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