 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | cup, diced | shredded cheddar cheese | 1/3 | sausage (10" long x 1-1/4" dia) | polish sausage | 1/3 | cup, undrained | sauerkraut | 1/2 | cup | chicken broth, organic free range, Pacific | 2/3 | fluid ounce | heavy cream |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | coarsely chop sausage leaving casings on, brown in 2 tbl olive oil with 1 tsp of thyme and 1 tsp of black pepper | 2 | add 3 cups chicken stock and 1/2 cup heavy cream and bring to bubbling | 3 | stir in 2 cups of shredded cheddar cheese and simmer until cheese is melted. |
|