My husband and I love sauerkraut. Add any kind of meat and BBQ sauce and I am in heaven. Since we were going to be home for New Year’s eve (and since it was cold and snowy out), I decided I’d get some Smoked Kielbasa from Frank’s Meat Market in downtown Grand Rapids, MI, our home since 2014. As I was looking up recipes, I stumbled on a German tradition of serving pork, kraut and mashed potatoes on New Year’s day. While I had intended to make the Kielbasa for New Year’s Eve dinner, I changed my plans, modified some recipes and created this yummy meal in my crockpot.
Irish Stew-German Roots
I recently made a good Cabbage Sausage stew, but it didn't knock my socks off. I wanted something heartier--richer. So, since my husband and I were...
