This traditional dish can be prepared a day ahead, and rewarmed over medium heat, stirring frequently. 1. Preheat oven to 300°F. Place the Wood-Smoked Bacon slices, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. 2. Sauté onion until it is tender but not brown, about 5 minutes. 3. Squeeze as much… Read more »

Sauerkraut with Polish Sausage

